The blend-half trick behind this creamy pumpkin curry
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.
This Pumpkin Curry is a vegetarian (and easy to make vegan) twist on Thai red curry, giving it all the warming and nourishing flavors that the season calls for.
The twist? Thai red curry paste brings the heat, a little garam masala adds cozy warm spice, and fresh pie pumpkin simmers in coconut milk until it’s fork-tender.
Then I blend about half the pot and leave the rest chunky. That’s how you get a thick, creamy sauce AND tender bites of pumpkin in every spoonful.
Plus, it can easily be made with butternut squash if you can’t find a pie or sugar pumpkin. (Fair warning: do NOT use the decorative kind for cooking!)
Can’t get enough savory pumpkin? You have to try Pumpkin Chili, Roasted Pumpkin Soup, and Savory Pumpkin Hummus, too.
You’ll be so thankful you made this for dinner tonight, you might just find yourself making it week after week.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Pumpkin: Fresh pumpkin makes a big difference. Be sure to grab a sugar pumpkin or pie pumpkin, NOT the big orange pumpkins you get for carving (butternut squash works great, too).
- Coconut milk: For the perfect balance of thickness and flavor, grab one can of full-fat coconut milk and one can of light coconut milk. If preferred, just use two cans of light for a lighter curry.
- Vegetables: You need a thinly sliced red bell pepper and diced onion, preferably white. 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.
- Red curry paste: Thai red curry paste is responsible for the bulk of the flavor for this dish, so look for a mild version. Heads up: many brands include shrimp paste, so check the label if you’re keeping it vegan.
- Garam masala: This blend of Indian ground spices adds a richness to the sauce. It’s the warm, cozy note that makes this curry taste like fall.
- Soy sauce or tamari: Adds a savory, salty depth to the coconut milk. Use tamari to keep the curry gluten-free.
- 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.
- Lime juice: A squeeze of fresh lime at the end brightens up all that rich coconut milk.
How to Make Pumpkin Curry
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the pumpkin and veggies.
Peel the pumpkin (or butternut squash) with a vegetable peeler, scoop out the seeds, and cut it into ½- to 1-inch cubes. You should end up with about 4 cups.
Then slice the bell pepper and jalapeño, dice the onion, and mince the garlic.
Sauté the peppers, then the onion.
Heat 1 tablespoon of oil in a large pot or Dutch oven and sauté the bell pepper and jalapeño for 3 to 4 minutes. Scoop them out onto a plate, then add the rest of the oil and the onion for another 2 to 3 minutes.
Stir in the spices and pumpkin.
Add the garlic, ginger, red curry paste, garam masala, salt, and black pepper and cook for 1 to 2 minutes over medium heat, stirring occasionally. Add the cubed pumpkin, toss to coat it in all those spices, and cook for 4 to 5 minutes.
Simmer in coconut milk.
Pour in the coconut milk, soy sauce (or tamari), and brown sugar and bring everything to a boil. Lower the heat to medium-low and simmer for 15 to 20 minutes, just until the pumpkin is fork-tender.
Blend half the pot.
Scoop out about 2 cups of the pumpkin cubes with a slotted spoon and set them aside. Blend what’s left in the pot with an immersion blender until it’s smooth and creamy.
This is the trick that makes the whole curry. The blended half turns into a thick, velvety sauce while the saved cubes keep every bite hearty.
No immersion blender? Carefully transfer it to a high-speed blender instead. (Be careful, it’s HOT and splashes easily!)
The best immersion blender!
This stick blender is a lifesaver when it comes to blending up creamy soups or even salad dressings. It’s easy to clean, gets things silky smooth, and is pretty affordable!
Finish and serve.
Stir the saved pumpkin cubes and peppers back into the pot with the fresh lime juice. Spoon it over basmati rice and top with chopped cashews and cilantro (roasted pumpkin seeds are SO good on top, too).
Want to add protein? Stir in some cooked chicken or extra-firm tofu.
You can also toss in extra veggies like snow peas, broccoli, or green beans while it simmers.
FAQs
Sugar pumpkins or pie pumpkins work best because their flesh is naturally sweet and tender. You can also use butternut squash or kabocha squash for a similar flavor and texture.
Yes! Canned pumpkin purée creates a thicker, creamier curry, but it won’t have the same texture as fresh pumpkin chunks. Make sure to use plain pumpkin purée, not pumpkin pie filling.
It depends on the type and amount of curry paste or spices you use. Start with less for a milder curry, or add chili flakes, fresh chilies, or extra curry paste for more heat.
Absolutely! Pumpkin curry tastes even better the next day as the flavors develop. Make it 1 to 2 days ahead and refrigerate until ready to reheat.
Chicken, shrimp, tofu, and chickpeas all work well. Add cooked chickpeas or tofu toward the end, or simmer chicken in the sauce until fully cooked.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over medium-low heat or microwave individual portions, adding a splash of broth or coconut milk if needed.
Yes! Freeze cooled curry in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring well since coconut milk may separate slightly.
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Easy Pumpkin Curry
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Ingredients
- 1 ½ pounds 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 (check the label for a vegan brand)
- 2 (13.5-ounce) cans coconut milk 1 can full-fat, 1 can lite
- 1 tablespoon soy sauce or tamari use tamari for gluten-free
- 1 tablespoon packed 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
- Prep the Pumpkin: Peel the pumpkin or butternut squash with a vegetable peeler, scoop out the seeds, and cut it into ½- to 1-inch cubes. You should end up with about 4 cups. Slice the bell pepper and jalapeño, dice the onion, and mince the garlic.1 ½ pounds pie pumpkin or butternut squash
- Sauté the Vegetables: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the bell pepper and jalapeño (if using) and sauté for 3-4 minutes, then remove them to a plate and set aside. Add the remaining tablespoon of oil and the onion and sauté for 2-3 minutes.2 tablespoons oil, 1 red bell pepper, 1 jalapeño, 1 small white onion
- Add the Seasonings and Pumpkin: Stir in the garlic, ginger, red curry paste, garam masala, salt, and black pepper and cook for 1-2 minutes, stirring occasionally. Add the cubed pumpkin, stir to coat it 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
- Simmer: Pour in the coconut milk, soy sauce (or tamari), and brown sugar. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, until the pumpkin is fork-tender.2 (13.5-ounce) cans coconut milk, 1 tablespoon soy sauce or tamari, 1 tablespoon packed brown sugar
- Blend Half and Serve: Use a slotted spoon to remove about 2 cups of the pumpkin cubes and set them aside. Blend what’s left in the pot with an immersion blender until smooth (or carefully transfer it to a high-speed blender). Stir the reserved pumpkin cubes, sautéed peppers, and lime juice back into the pot. Serve over basmati rice topped with chopped cashews and cilantro.2 tablespoons lime juice, Cilantro, ½ cup cashews, Basmati rice
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Notes
- Make it vegan: Many red curry pastes include shrimp paste, so check the label and choose a vegan brand.
- Gluten-free: Use tamari in place of soy sauce.
- 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: Freeze cooled leftovers in an airtight container for up to 3 to 4 months. The pumpkin chunks soften a bit and the coconut milk can separate slightly after thawing, but a good stir while reheating brings it back together.
- Reheating: Reheat on the stovetop (recommended) or in the microwave. If frozen, thaw in the refrigerator first.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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, and Instant Pot White Rice is just as hands-off.
Change it up with Coconut Rice or Mango Coconut Rice. The sweet mango and coconut play SO nicely with the warm spices in the curry.
If you want to add in some protein, simply stir in some Instant Pot Shredded Chicken or Air Fryer Shrimp. For a veggie side, Curry Roasted Cauliflower doubles down on those cozy spices.
More Cozy Curry Recipes
If you’re craving curries, try any of these next. They’re classics the whole gang will love.
