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Ready in just 15 minutes, this Thai-style pumpkin curry is an easy and delicious weeknight dinner everyone will love. Packed with Thai-inspired ingredients, it tastes like restaurant quality but all in the comfort of your home.
save this recipe!Curry is hearty and delicious, and there are about 1,000 variations. Though no two are the same, pumpkin curry stands out as one of my favorites for its distinctive, cozy flavor! And it can be ready to eat in just 15 minutes!
This particular pumpkin soup recipe gets an A+ in the cozy vibes department. Served 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.
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This is just an overview. Jump to the recipe card for the full ingredient list.
- Olive Oil: We’ll saute the base flavors in this. Feel free to use coconut oil to amp up the curry vibes even more!
- Garlic and Ginger: A few fresh cloves of each bring major Asian-inspired flavor.
- Red Curry Paste: Use Thai red curry paste. You can adjust how much you add to match your taste preference.
- Pumpkin Puree: Be sure to use pumpkin puree and not pumpkin pie filling. Have leftover pumpkins from the season? Here’s how to make your own pumpkin puree!
- Coconut Milk: Any canned coconut milk will work – low-fat or full-fat. Avoid using coconut milk from a carton (found in the refrigerator section), as this is heavily watered down.
- Vegetable Broth: This brings both flavor and the right curry consistency.
- Tofu: Silken tofu is stirred in at the end to give our curry a boost of protein while keeping it vegan and vegetarian (and a fun texture!). Silken tofu will absorb more of the flavor than other tofu types.
- Cilantro: Finish with a bit of cilantro. For the cilantro haters in the house, simply omit it.
- Lime Juice: Add a slight, subtle zing with a dash of lime juice.
- Soy Sauce: This adds a nice finishing note to the curry. You can use tamari as a gluten-free option.
How to make pumpkin curry
Cooking this recipe takes only 15 minutes total — 5 to prep, 10 to cook. This is just an overview. Jump to the recipe card for the full instructions.
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.
Ingredient Add-Ons
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, brown rice, or a low-carb alternative like jicama rice.
have more pumpkin puree?
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Creamy Pumpkin Pasta
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Thai-Style Pumpkin Curry Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Love this recipe.
Yay! So happy to hear it, Kyaw! 😀
This soup is BOMB. I roasted fresh pumpkin and it totally rocked. Brava Sara!
Yay! I’m so happy to hear it, Andie! 😀
Sarah – we are not a tofu family, can u sauté chicken and add that to your recipe?
Yep that would be fine! 🙂
Thank you for writing that chicken would work as a substitute for the tofu. We used to indulge in tofu as a major part of our diet, but after I was diagnosed with celiac disease and after about 15 years of that, I developed further food sensitivities, and one of those is soy. This looks so delicious. Perhaps I will sub fish sauce or coconut aminoes for the soy sauce or tamari since I know I cannot have them anymore. And if those don’t work for my body, perhaps another spice or 2 would work. This looks so delilcious. Thank you for posting.