This creamy Pumpkin Curry is a delicious twist on a classic Thai recipe. It’s secretly so simple to make, with the perfect balance of sweet and spicy flavor that you’ll be turning to all Fall and Winter seasons long. Plus, it couldn’t be easier to sub in butternut squash for the pumpkin in this quick and versatile one-pot-meal.
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Fall is around the corner, which means… it’s time for full-on pumpkin season.
While I love all of the sweet treats (these Pumpkin Waffles and Pumpkin Chocolate Chip Muffins are some of my faves), I’ve come to truly appreciate this tasty gourd in savory recipes, too.
You’ll be so thankful you made this for dinner tonight, you might just find yourself making it week after week.
Can’t get enough savory pumpkin? You have to try Pumpkin Chili, Pumpkin Soup, and Pumpkin Hummus, too.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Pumpkin. Fresh pumpkin makes a big difference. Be sure to grab a sugar pumpkin or pie pumpkin. These are NOT the big orange pumpkins you get for carving. If you can’t find the right variety, you can easily substitute with butternut squash. (Have extra pumpkin? Try out this Dairy-Free Pumpkin Soup!)
- Coconut milk. For the perfect balance of thickness and flavor without adding too many calories or grams of fat, grab one can of full-fat coconut milk and one can of light coconut milk. If preferred, just use two cans of light coconut milk if want to make this dish even healthier.
- Vegetables. You need a thinly sliced red bell pepper and diced onion, preferably white. You can use a sweet or yellow onion or a different color bell pepper, if needed. To add a bit more spice, include a jalapeño pepper as well.
- Ginger. For ease, grab a bottle or jar of ginger paste from the grocery store, or you can grate fresh, peeled ginger yourself.
- Curry paste. Thai red curry paste is responsible for the bulk of the flavor for this dish. Look for a mild version.
- Brown sugar. This ingredient adds a bit of sweetness with a rich flavor. Leave it out or sub in maple syrup or honey if you prefer.
- Garam masala. This blend of Indian ground spices adds a richness to the sauce. You should be able to find some at your local grocery store.
How to Make Pumpkin Curry
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the ingredients. The first step is to peel the pumpkin (or butternut squash if you’re using it). Be careful, as these gourds have thick skin and can be tricky to handle. Use a potato peeler or small knife. Then, remove the seeds and cut the meat into ½- to 1-inch cubes. You should end up with around 4 cups. Slice the bell peppers, dice the onion, and mince the garlic.
- Sauté the peppers. Add one tablespoon of the oil along with the sliced bell peppers to a large pot or Dutch oven. Sauté for 3 to 4 minutes.
- Cook the onion. Remove the peppers with a slotted spoon and set on a plate or bowl. Add the second tablespoon of oil to the pot and toss in the onions. Sauté for another 2-3 minutes.
- Add the seasonings. Mix in the garlic, ginger, curry paste, garam masala, salt, and black pepper with the onions. Cook for another 1 to 2 minutes over medium heat, being sure to stir occasionally.
- Stir in the pumpkin. Add in the cubed pumpkin. Stir well to coat the cubes with the seasonings, then cook for 4 to 5 minutes.
- Boil and simmer. Pour the milk, soy sauce, and sugar into the pot. Bring everything to a full boil. Reduce the heat to medium-low, then simmer for 15 to 20 minutes, just until the pumpkin is tender.
- Blend and serve. Remove 2 cups of the pumpkin cubes using a slotted spoon and set aside. You’ll use these to have some chunks left after blending. It’s time to blend what is left in the pot. You can use an immersion blender for ease. Or, transfer everything in the pot to a high-speed blender and purée until it is smooth. Be careful! The liquid is hot and will easily splash. Once the soup is blended, add the saved cubes back to the pot with fresh lime juice.
- Serve the soup. Serve the pumpkin curry and creamy sauce over Basmati rice, Jasmine rice, white rice (or brown rice or cauliflower rice) with some fresh cilantro, a squeeze of lime, and chopped cashews. You can also throw on some toasted pumpkin seeds.
Meal Prep and Storage
- Prep-Ahead: You can chop the veggies and leave them in a bag in the fridge for up to 2 days.
- Storage: Let the curry cool to room temperature, then keep it in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: You can freeze your leftover curry for up to 3-4 months. Again, be sure it’s at room temperature, and then place it in an airtight container in the refrigerator for at least 4 hours before transferring to the freezer.
- Reheating: If refrigerated, you can reheat the curry on the stovetop (this is the recommended method). You can use the microwave to quickly warm it back up. If frozen, let it thaw in the refrigerator and then reheat on the stove or in the microwave.
FAQs
Pumpkin curry is made of vegetables cooked with a red curry paste and blended with coconut milk. Butternut squash can also be a substitute for pumpkin in a curry. This easy recipe has both Thai and Indian influences, along with veggies, too.
Pumpkin curry will last in the fridge for up to 3 to 4 days. You can let it cool completely and then freeze it for up to 3 to 4 months, as well.
Yes! It is easy to substitute butternut squash for pumpkin in this curry. They both have a sweet yet savory flavor profile and the perfect texture to create a creamy base.
What to Serve with Pumpkin Curry
Of course, you can’t go wrong with a rice base for this curry.
Instant Pot Basmati Rice is quick and easy to make. Go low-carb with Cauliflower Rice.
Change it up with Coconut Rice or Mango Coconut Rice.
If you want to add in some protein, simply stir in some Instant Pot Shredded Chicken or Air Fryer Shrimp.
More Curry Recipes Recipes
If you’re craving curries, try any of these recipes next.
Massaman Chicken Curry, Chicken Korma Curry, Thai Green Chicken Curry, and Thai Yellow Curry are classics the whole gang will love.
You need to try Chicken Curry Salad and Vegan Chickpea Curry if you like twists on classic flavors.
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Pumpkin Curry Recipe
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Ingredients
- 1 pound pie pumpkin or butternut squash cut into ½-inch cubes
- 2 tablespoons oil avocado or olive, divided
- 1 red bell pepper thinly sliced
- 1 jalapeño thinly sliced, optional
- 1 small white onion diced
- 4 cloves garlic finely minced
- 1 tablespoon ginger paste or finely minced fresh
- 3 tablespoons red curry paste mild
- 30 ounces canned coconut milk one can full-fat, one can lite
- 1 tablespoon soy sauce regular sodium
- 1 tablespoon brown sugar
- 1 teaspoon garam masala
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 2 tablespoons lime juice freshly squeezed
For Serving:
- Cilantro finely chopped
- ½ cup cashews roasted and salted, finely chopped
- Basmati rice cooked
Instructions
- Cut Pumpkin into Cubes: Peel the pumpkin or butternut squash using a potato peeler or knife, remove the seeds, and then cut into ½-1 inch cubes. You should end up with roughly 4 cups.1 pound pie pumpkin or butternut squash
- Saute Vegetables: Add 1 tablespoon of oil and the sliced bell pepper and jalapeno (if using) to a large pot or Dutch oven and sauté for 3-4 minutes. Remove the peppers from the skillet and set aside on a plate. Add the additional tablespoon of oil and the onion. Saute for 2-3 minutes.2 tablespoons oil, 1 red bell pepper, 1 jalapeño, 1 small white onion
- Add Seasonings and Pumpkin: Add the garlic, ginger, curry paste, garam masala, salt, and black pepper. Continue cooking over medium heat, stirring occasionally, for another 1-2 minutes. Add the cubed pumpkin, stir to coat in the seasonings, and cook for 4-5 minutes.4 cloves garlic, 1 tablespoon ginger paste, 3 tablespoons red curry paste, 1 teaspoon garam masala, 1 teaspoon salt, ½ teaspoon black pepper
- Boil and Simmer: Pour in the milk, soy sauce, and sugar. Bring everything to a boil and then reduce heat to medium-low. Simmer for 15-20 minutes, or until the pumpkin is tender.30 ounces canned coconut milk, 1 tablespoon soy sauce, 1 tablespoon brown sugar
- Blend Half and Serve: Remove 2 cups of pumpkin cubes using a slotted spoon and blend what is left in the pot using an immersion blender. (Alternatively, you can transfer what remains into a high-speed blender and puree until smooth.) Add the cubes and peppers back into the pot with the lime juice. Serve the curry over basmati rice and sprinkle with chopped cashews and cilantro.2 tablespoons lime juice, Cilantro, ½ cup cashews, Basmati rice
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Notes
- Nutrition: Information is calculated with 1 can full-fat and 1 can lite coconut milk. No cashews or rice is included.
- Prep-Ahead: You can chop the veggies and leave them in a bag in the fridge for up to 2 days.
- Storage: Let the curry cool to room temperature, then keep it in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: You can freeze your leftover curry for up to 3-4 months. Again, be sure it’s at room temperature, and then place it in an airtight container in the refrigerator for at least 4 hours before transferring to the freezer.
- Reheating: If refrigerated, you can reheat the curry on the stovetop (this is the recommended method). You can use the microwave to quickly reheat it. If frozen, let it thaw in the refrigerator and then reheat on the stove or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
