Name: Pumpkin Coconut Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 1 tablespoon olive oil or coconut oil; 1 small onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste (or 1 tablespoon curry powder); 1 (15 oz) can pumpkin puree; 1 (13.5 oz) can full-fat coconut milk; 1 cup vegetable broth; 1 tablespoon soy sauce or tamari; 1 tablespoon brown sugar or maple syrup; 1 tablespoon fresh lime juice; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Cooked rice or quinoa (for serving)

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This Pumpkin Coconut Curry is creamy, comforting, and full of cozy fall flavors. I love how the sweetness of pumpkin blends perfectly with the richness of coconut milk and the warmth of curry spices. It’s a hearty and wholesome dish that feels indulgent but is packed with nutritious ingredients.

Why You’ll Love This Recipe

I love this curry because it’s both simple and satisfying. It comes together in one pot, making cleanup easy, and it’s naturally dairy-free and vegan. The flavors develop beautifully as it simmers, creating a silky sauce that clings to rice or naan. I also appreciate that it’s easy to adjust the spice level — mild for a cozy dinner or bold for a little extra kick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or coconut oil
Onion, chopped
Garlic, minced
Fresh ginger, grated
Red curry paste or curry powder
Pumpkin puree (not pumpkin pie filling)
Coconut milk (full fat for creaminess)
Vegetable broth
Soy sauce or tamari
Brown sugar or maple syrup
Lime juice
Salt and pepper to taste
Fresh cilantro, for garnish
Cooked rice or quinoa, for serving

Directions

I heat oil in a large pot over medium heat, then add the onion and sauté until softened, about 3–4 minutes.
I stir in the garlic and ginger, cooking until fragrant.
I add the curry paste and cook for another minute to bring out the flavor.
Next, I stir in the pumpkin puree, coconut milk, broth, soy sauce, and brown sugar. I bring it all to a gentle simmer.
I let the curry simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
I finish with a squeeze of lime juice and adjust seasoning with salt and pepper.
I serve the curry hot, garnished with fresh cilantro and a side of rice or quinoa.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 25 minutes to cook.

Variations

I sometimes add chickpeas or lentils for extra protein.
Diced sweet potatoes or bell peppers add great texture and flavor.
For a non-vegan version, I stir in shredded chicken or shrimp.
I occasionally add a bit of chili paste or sriracha if I’m craving extra spice.
Swapping lime juice for lemon gives a brighter finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop over medium heat or microwave it until hot. If it thickens too much, I stir in a splash of water or broth. It also freezes well for up to 2 months — I thaw it overnight in the fridge before reheating.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! I roast cubed pumpkin until soft, then blend it to make a puree. It adds a slightly earthier flavor.

What type of curry paste works best?

I prefer red curry paste for a bit of spice, but yellow or green curry paste also works depending on my mood.

Is this curry spicy?

It’s mild to medium by default, but I can easily adjust it by adding more or less curry paste.

Can I make it ahead of time?

Absolutely. The flavors deepen overnight, making it even better the next day.

What should I serve with it?

I love pairing it with jasmine rice, basmati rice, or naan bread for soaking up the sauce.

Conclusion

This Pumpkin Coconut Curry is a comforting, aromatic dish that I turn to whenever I want something hearty yet wholesome. I love the creamy texture, vibrant color, and rich flavor. It’s perfect for chilly nights, meal prep, or whenever I’m craving something warm and nourishing.