With bold Thai-inspired flavors, tender pumpkin, and lots of fresh veggies, this Pumpkin Curry is the kind of hearty, satisfying dinner you’ll want to eat all winter long. Who needs takeout when you can make the perfect pot of curry at home?!
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Why You’ll Love This Thai Pumpkin Curry Recipe
- An Exceptional Use for Pumpkin. While pumpkin is most well-known for baked recipes like Healthy Pumpkin Muffins and Pumpkin Coffee Cake, don’t underestimate its ability to add something special to savory recipes like Pumpkin Soup! It’s melt-in-your-mouth tender, with a flavor that’s one part earthy and one part sweet, which makes it the perfect base for the big flavors in Thai curry.
- A Heartier Version of a Reader Favorite. My Pumpkin Curry Soup has a similar flavor profile to this pumpkin curry, but it’s pureed smooth. In contrast, this curry is loaded with chunks of pumpkin, along with red bell pepper and broccoli.
- Simple One-Pot Dinner. The whole curry cooks up in a single Dutch oven, and although it does take some simmering time to make the pumpkin tender, there’s nothing complicated or fussy here.
- Easy to Adapt. Just like my Coconut Curry and Panang Curry, you can consider this pumpkin curry your springboard to a customized curry experience. Swap the broccoli for cauliflower, add Crispy Tofu or Air Fryer Tofu for protein, or find another way to make it your own.
How to Make Pumpkin Curry
The Ingredients
- Extra-Virgin Olive Oil. Coconut oil is great for a Thai curry too, or use another neutral-flavored cooking oil.
- Aromatics. Yellow onion, garlic, and fresh ginger form the base of the flavor in this recipe.
- Red Bell Pepper. Yellow or orange also work, as they have a similar flavor.
- Thai Red Curry Paste. I use the Thai Kitchen brand. If you use another variety, you may need to add more or less, depending on how potent it is.
- Light Coconut Milk. For a creamier pumpkin curry, you can use one can of regular coconut milk and one can of light.
- Low-Sodium Broth. Vegetable broth or chicken broth—whichever you prefer or have on hand.
- Pumpkin. Use a sugar pumpkin, not a jack-o-lantern carving pumpkin, which doesn’t have good flavor. When pumpkins are out of season, you can use butternut squash (or make this Butternut Squash Curry).
- Broccoli. The broccoli is a nice balance to the pumpkin—while the pumpkin is soft, the broccoli is cooked for just 5 minutes, allowing it to retain some bite.
- Fresh Lime Juice. Essential for balance and brightening up the flavor of our curry.
- Low-Sodium Soy Sauce. Tamari, liquid aminos, or coconut aminos are fine too.
- Fish Sauce. Not a fan? Don’t eat fish? Simply use more low-sodium soy sauce.
- Rice. I like using cooked brown rice for soaking up this creamy curry.
- Fresh Cilantro. For serving and color.
The Directions
- Remove the Pumpkin Seeds. Cut out the stem from the pumpkin, cut the pumpkin in half, then scoop out the pulp and seeds. (Save them for Roasted Pumpkin Seeds.)
- Peel and Cube. Peel it and then cut the halves into quarters, strips, and then cubes.
- Cook the Onion and Pepper. Heat the oil in a Dutch oven and cook the onion and bell pepper until softened.
- Add the Aromatics. Cook for 1 minute. It’s smelling good.
- Simmer. Stir in the liquids, then simmer for 10 minutes.
- Cook the Pumpkin. Simmer for 10 minutes.
- Prepare. While the squash cooks, cut the broccoli.
- Add the Broccoli. Stir it into the curry and simmer until the broccoli is tender, but still bright green.
- Finish. Add the remaining ingredients. Serve pumpkin curry with rice, garnish with cilantro, and ENJOY!
Recipe Variations
- Add Chickpeas. For an easy protein boost, add a can of rinsed and drained chickpeas into the curry with the broccoli.
- Make It Chicken Pumpkin Curry. Another protein option is to add cooked shredded chicken with the vegetables. See How to Cook Shredded Chicken or use rotisserie chicken.
- Switch Up the Vegetables. Thick slices of zucchini, carrots, cauliflower, or bamboo shoots can be added to this curry instead of the broccoli or bell pepper. Think of what’s in your favorite takeout Thai curry for inspiration!
Storage Tips
- To Store. Keep leftover pumpkin curry in an airtight container in the refrigerator for 3 to 4 days.
- To Reheat. Warm in a pan over medium heat or reheat the curry in the microwave.
- To Freeze. I don’t recommend freezing curries made with coconut milk.
Meal Prep Tip
Cut the pumpkin, onions, bell pepper, and broccoli a day or two ahead of time to get a jump start on this recipe.
What to Serve with Pumpkin Curry
- Rice. The classic choice! Use Instant Pot Brown Rice or White Rice to soak up the curry.
- Other Grains. Add some extra protein to your dinner by serving this pumpkin curry over quinoa.
- Asian-Inspired Salads. Try Asian Cucumber Salad or Asian Cabbage Salad to round out your meal.
Recommended Tools to Make this Recipe
- Dutch Oven. I use this Dutch oven several times a week!
- Citrus Juicer. The best way to get all the juice out of a lime.
- Extra Large Cutting Board. You’ll need that extra real estate for prepping the pumpkin.
Recipe Tips and Tricks
- Make Sure the Vegetables Are Cut Into Even Sizes. This will ensure that they’re all finished cooking at the same time, which is especially important with the pumpkin. You don’t want some cubes of pumpkin crunchy while others are falling apart.
- But It’s Okay If Some of the Pumpkin Falls Apart! Near the end of the cooking time, the pumpkin will start breaking down a little bit. This is what you want—it will thicken the curry and make it creamy, but you’ll still have chunks of pumpkin for texture. Basically, you want the pumpkin to have a melt-in-your-mouth quality at the end of the cooking time.
- Adjust as Needed. Different brands of Thai red curry paste can vary a great deal, so taste the curry at the end of the cooking time and adjust as needed, whether it’s adding another scoop of curry paste, some brown sugar for balance, or chili garlic sauce for heat.
Pumpkin Curry
Prep: 15 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 -6 servings
With bold Thai flavors, tender pumpkin, and lots of veggies, this pumpkin curry is a satisfying dinner you’ll want to eat all winter long!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 red bell pepper
- 4 cloves garlic minced (about 4 teaspoons)
- 2 tablespoons minced fresh ginger
- 5 tablespoons Thai red curry paste I used Thai Kitchen brand
- 2 14-ounce cans light coconut milk
- 1 cup low-sodium vegetable broth or chicken broth
- 4 cups 3/4-inch cubed sugar/pie pumpkin or butternut squash about 1 (4 to 5-pound pumpkin* or 1 medium butternut squash)
- 1 small head broccoli
- 2 tablespoons fresh lime juice from about 1 lime
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce or more low-sodium soy sauce
- Cooked brown rice for serving
- Chopped fresh cilantro for serving
Instructions
- Heat a Dutch oven or similar large saucepan over medium heat. Once hot, add the oil, red pepper, and onion. Cook, stirring often, until the onion is turning translucent, 3 to 4 minutes.
- Stir in the garlic and ginger. Then, stir in the curry paste. Cook for 1 minute, stirring constantly. The pot should be very fragrant.
- Add the coconut milk and broth. Stir until smoothly incorporated. Bring to a steady simmer. Let simmer to reduce for 10 minutes (if you haven’t cubed your pumpkin/squash yet, this is a great time to do it).
- Add the cubed pumpkin to the soup and let simmer, stirring every now and then to make sure it cooks evenly and doesn’t stick to the bottom), until the pumpkin is tender (be sure to taste a few pieces), about 10 minutes.
- While the squash simmers, cut the broccoli into florets.
- Add the broccoli to the curry, stirring to combine (some of the pumpkin cubes may start breaking down a little, which is fine and delicious). Simmer 5 additional minutes, until the broccoli is bright green and tender.
- Stir in the lime juice, soy sauce, and fish sauce. Serve warm with rice and a sprinkle of cilantro, plus additional soy sauce as desired.
Video
Notes
- TO CUBE A PUMPKIN: Using a sharp knife, carefully cut out the pumpkin stem, just as you would a carving pumpkin. Scoop out the seeds (discard or make Roasted Pumpkin Seeds). Slice the pumpkin in half lengthwise, then peel it with a vegetable peeler. Slice into quarters, then strips, and cube.
- OPTIONAL: For an easy protein boost, stir 1 (15-ounce) can of rinsed and drained chickpeas into the curry with the broccoli and bell pepper.
- TO STORE: Keep leftover pumpkin curry in an airtight container in the refrigerator for 3 to 4 days
- TO REHEAT: Warm in a pan over medium heat or reheat the curry in the microwave.
- TO FREEZE: I don’t recommend freezing curries made with coconut milk.
Nutrition
Serving: 1 (of 4)Calories: 306kcalCarbohydrates: 28gProtein: 5gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 768mgFiber: 5gSugar: 9gVitamin A: 14176IUVitamin C: 114mgCalcium: 100mgIron: 2mg
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We gobbled this right up, even my four-year-old granddaughter! Thanks for a great recipe.
Hi Josie! So glad you enjoyed the recipe! Thank you for this kind review!