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Pumpkin Coconut Soup with Walnut Gremolata | www.viktoriastable.com

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.
Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 360 kcal
Author Viktoria

Ingredients

  • 2 tbs coconut oil
  • 1/2 onion diced
  • 2 garlic cloves minced
  • 1 tsp ginger freshly grated
  • 1/4 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp garam masala or replace with more cinnamon
  • 1 lbs 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
  • 1/4 tsp garam masala or cinnamon

Instructions

  1. Saute 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. To make the gremolata: 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 (cinnamon). Crush until they release their aroma, then add the walnut pieces and crush some more until you get a bread crumb consistency.
  8. Sprinkle the gremolata on top of the soup, and serve.