Dive into top notch flavor with this Pumpkin Curry recipe! Packed with Thai-inspired ingredients and ready in only 15 minutes.
Curry is like soup — it’s hearty and delicious and comes in about 1,000 different variations. And though no two are the same, pumpkin curry stands out as one of my favorites for its distinctive, cozy flavor!
This particular pumpkin soup recipe gets an A+ in the cozy vibes department. Served nice and warm and garnished with cilantro and sriracha, the rich pumpkin flavor is perfect for the fall. Or, any time of year when you’re just in a curry mood. Paired with red curry paste, coconut milk, soy sauce, and lime juice, the flavors are … top notch.
“This soup is BOMB. I roasted fresh pumpkin and it totally rocked.” —Andie
Ingredients in this pumpkin curry recipe
- Olive Oil: We’ll use 1 tablespoon of olive oil to saute the base flavors. Feel free to use coconut oil to amp up the curry vibes even more!
- Flavor Base: 3 cloves of minced garlic and 1 tablespoon of grated ginger lay down an Asian-inspired base of flavor.
- Red Curry Paste: As for the curry paste, use 2 to 4 tablespoons of Thai red curry paste. Depending on brand, you may need more. Add to taste.
- Pumpkin Puree: To include the pumpkin component, use 2 15-oz cans of pumpkin puree (not pumpkin pie filling). Have leftover pumpkins from the season? Here’s how to make your own pumpkin puree!
- Coconut Milk: Add liquid with 1 13.5-oz can of coconut milk. This can be full-fat or low-fat, but avoid using coconut milk from a carton (found in the refrigerator section), as this is heavily watered down.
- Vegetable Broth: 1 cup of vegetable broth brings both flavor and the right curry consistency.
- Tofu: Use 1 16-oz package of silken tofu, cubed, which we’ll stir in at the end to give our curry a boost of protein (+ a fun texture!).
- Cilantro: Include ¼ cup of chopped cilantro for an extra seasoning. For the cilantro haters in the house, simply omit it.
- Lime Juice: Add a slight, subtle zing with 1 tablespoon of lime juice.
- Soy Sauce: Last but not least, finish off with 1 teaspoon of soy sauce. You can use tamari for a gluten-free option if preferred.
How to make pumpkin curry
To make pumpkin curry, we’ll start by cooking the “flavorings” (garlic, ginger, curry paste) on the stove. Then just throw in the rest, let in simmer, and serve! Cooking this recipe takes only 15 minutes total — 5 to prep, 10 to cook.
Step 1: Create The Sauce
Heat the oil in a large pot over medium heat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Add the curry paste and cook for another minute.
Step 2: Cook the fillings
Stir in the pumpkin, coconut, and veggie broth. Bring everything to a gentle simmer and cook uncovered for 10 minutes.
Step 3: Combine and serve
Remove the pot from the heat and gently stir in the tofu, cilantro, lime juice, and soy sauce. Spoon the curry into serving bowls and optionally top with more cilantro, sriracha, and pumpkin seeds.
Feel free to add to your curry by including extra veggies, rice, or even a dash of sweet flavor! Here are some ingredients that work well with the above list:
- Bell peppers, either red, yellow, or green
- Yellow or white onion
- Chopped broccoli florets or edamame
- A dash of sweet flavor with a drizzle of maple syrup
- Jasmine, white, or brown rice
More Pumpkin recipes
I know, I know. You need more pumpkin recipes! Below are four of my favorites, but you can check out even more delish recipes in the pumpkin archives.
- Pumpkin Puree
- Healthy Pumpkin Smoothie
- Pumpkin Yogurt Bites
- Spiced Pumpkin Oatmeal
- Creamy Pumpkin Pasta
- 1 Tbsp olive oil 15 mL
- 3 cloves garlic minced
- 1 Tbsp grated ginger
- 2 to 4 Tbsp Thai red curry paste depending on the brand, you may need more
- 2 15-oz cans pumpkin puree not pumpkin pie filling, 425 g each can
- 1 13.5-oz can coconut milk 400 mL
- 1 cup vegetable broth 236 mL
- 1 16-oz package silken tofu cubed, 450 g
- ¼ cup chopped cilantro 15 g
- 1 Tbsp lime juice 15 mL
- 1 tsp soy sauce use tamari for gluten-free, 5 mL
- To serve: cilantro, sriracha, pumpkin seeds
- Flavor Base: Heat oil in a large pot over medium heat. Add garlic and ginger, cooking until soft and fragrant, about 2 minutes. Add the curry paste and cook for another minute.
- Fillings: Stir in pumpkin, coconut, and broth. Bring to a gentle simmer, uncovered, for 10 minutes.
- Finish: Remove from heat and gently stir in tofu, cilantro, lime juice, and soy sauce. Spoon into serving bowls, optionally topping with more cilantro, sriracha, and pumpkin seeds.