Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

Pay $49.99/Year + Go Ad-Free!

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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

180

Serves

4

Cooking Time

40

Ingredients You Need for 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

How to Prepare Pumpkin Coconut Soup With Walnut Gremolata [Vegan, Grain-Free]

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

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!

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Per Serving: Calories: 180 | Carbs: 12 g | Fat: 15 g | Protein: 3 g | Sodium: 19 mg | Sugar: 6 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

photourl

Viktoria Radichkova

See My Recipes

Viktoria Radichkova is a passionate healthY food lover, creative recipe developer, and food photographer at Viktoria's Table. Viktoria focuses on combining real, wholesome, and seasonal ingredients into simple and delicious meals. Her cooking is a fusion of Middle Eastern and Mediterranean flavors, with a touch of French influence and a sprinkle of exotic cuisines here and there.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.