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]
- 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
- Sautée the onion in the coconut oil for a few minutes until it's soft.
- Add the minced garlic, ginger, cinnamon, garam masala, coriander, and turmeric and stir for a minute.
- Add pumpkin pieces and 2 cups of water and bring to a boil.
- Reduce heat and let it simmer for 20-30 minutes until pumpkin is fork tender.
- Add coconut milk and remove from heat.
- Blend in a food processor or blender until creamy, and adjust seasoning if necessary
- Toast the walnuts and coconut in the oven at 250°F for 10 minutes, watching them closely.
- In a mortar, crush the garlic clove, and add the coconut flakes and garam masala.
- Crush until they release their aroma, then add the walnut pieces and crush some more until you get a bread crumb consistency.
- Sprinkle the gremolata on top of the soup, and serve.
If you have some left over mini pumpkins from Halloween, you can re-purpose them as serving bowls. Put them in the fridge so they can last a little longer, and make this soup a festive dish – definitely worthy of your Thanksgiving table!