Pumpkin Coconut Soup With Walnut Gremolata

Pumpkin coconut soup with walnut gremolata – delicious, heart-warming pumpkin soup, with crunchy, garlicky topping of toasted walnuts and coconut – it’s fall comfort food in its best. It’s a simple and quick soup, with warm spices and mildly sweet taste. It’s your old acquaintance – the pumpkin soup.

PUMPKIN COCONUT SOUP WITH WALNUT GREMOLATA [VEGAN, GRAIN-FREE]

INGREDIENTS

• 2 tablespoons coconut oil
• 1/2 onion diced
• 2 garlic cloves, minced
• 1 teaspoon ginger, freshly grated
• 1/4 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon garam masala (or replace with more cinnamon)
• 1 pound of red kuri or kabocha pumpkin
• 1 cup coconut milk
• Pinch of salt
• 2 cups of water
• 1/2 cup walnuts toasted
• 1/4 cup toasted coconut
• 1 garlic clove

PREPARATION

1. Sautée the onion in the coconut oil for a few minutes until it’s soft.
2. Add the minced garlic, ginger, cinnamon, garam masala, coriander, and turmeric and stir for a minute.
3. Add pumpkin pieces and 2 cups of water and bring to a boil.
4. Reduce heat and let it simmer for 20-30 minutes until pumpkin is fork tender.
5. Add coconut milk and remove from heat.
6. Blend in a food processor or blender until creamy, and adjust seasoning if necessary
7. Toast the walnuts and coconut in the oven at 250°F for 10 minutes, watching them closely.
8. In a mortar, crush the garlic clove, and add the coconut flakes and garam masala.
9. Crush until they release their aroma, then add the walnut pieces and crush some more until you get a bread crumb consistency.
10. Sprinkle the gremolata on top of the soup, and serve.

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