-
Saute 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
-
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.
-
Sprinkle the gremolata on top of the soup, and serve.