Go Back
–+ servings
A vibrant bowl of pumpkin curry adorned with tofu cubes, lime wedges, and fresh cilantro sits invitingly on a light pink surface. Nearby, two glasses of water and a whole pumpkin enhance the cozy autumn scene.
Print Recipe
5 from 3 ratings

Thai-Style Pumpkin Curry Recipe

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dishes, Side Dishes, Soups
Cuisine: Thai
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: pumpkin curry
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Halloween, Thanksgiving
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

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.
    A black pan filled with white coconut milk, orange pumpkin puree, and red tomato paste sits on a pink surface, crafting the perfect base for a vibrant pumpkin curry.
  • 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.
    A pot of vibrant pumpkin curry soup, topped with cubes of white tofu and chopped green herbs, set against a pink background.

Notes

Storage: You can keep any leftovers in the fridge in an airtight container for up to 4 days.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 23.2g | Protein: 12.9g | Fat: 25.4g | Saturated Fat: 16g | Cholesterol: 0mg | Sodium: 716mg | Potassium: 842mg | Fiber: 5.7g | Sugar: 7.8g | Calcium: 106mg | Iron: 7mg
QR Code linking back to recipe