Go Back
+ servings
Overhead view of pumpkin curry in a bowl with a spoon on a cloth.

Pumpkin Curry

This easy Pumpkin Curry is packed with intense flavor and tender chunks of pumpkin all cooked in a creamy Thai curry sauce.
Course Dinner
Cuisine Thai
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 6 people
Calories 121kcal


  • 16 ounces cubed pumpkin
  • 2 tablespoons coconut oil
  • ½ onion chopped
  • 4 garlic cloves minced
  • 2 teaspoons ginger
  • 1 red pepper sliced
  • 1-2 carrots sliced
  • 4 tablespoons Thai curry paste red, panang or massaman curry pastes all work
  • 1 ½ cups chicken stock substitute vegetable for vegetarian
  • 1 large tomato cut into 1" pieces
  • 1 tablespoon fish sauce omit for vegetarian or use soy sauce
  • 1 tablespoon coconut sugar
  • 1-15 ounce can coconut milk full fat
  • A large handful of fresh basil leaves about ½ cup packed
  • Limes for serving
  • Steamed jasmine rice for serving
  • Salt for seasoning, if desired


  • Heat the coconut oil in a large skillet or Dutch oven and add the onion, garlic and carrots. Cook for 1-2 minutes.
  • Add the ginger and red pepper and cook for another 1-2 minutes until fragrant and softening.
  • Stir in the curry paste and add the pumpkin, fish sauce and coconut sugar. Cook for 1-2 minutes.
  • Add the tomato and the broth and bring to a simmer for 10 minutes.
  • Add the coconut milk and simmer for another 10 minutes, or until thickened (it will still be kind of saucy when done).
  • Remove from heat and stir in the fresh basil. Add salt to taste, if desired.
  • Serve with fresh lime wedges and jasmine rice.


  1. For even cooking, make sure your pumpkin is cut into similar size pieces.
  2. Any kind of Thai curry paste can be used in this recipe. I prefer to use homemade ones like these panang or massaman curry pastes, but you can use store-bought ones for convenience.
  3. The Thai curry paste is already spicy but for extra heat, you can add a Thai chili or cayenne pepper.
  4. For a smooth and creamy curry, use full fat coconut milk instead of light coconut milk. For an extra creamy curry, you can even use coconut cream.
  5. If the curry is too thin, use a cornstarch slurry to thicken it. If the curry is too thick, just stir in some more broth.
  6. For added protein, stir in a can of chickpeas, serve with cooked lentils, or garnish with cashews.


Serving: 1cup | Calories: 121kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 269mg | Potassium: 476mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10502IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 1mg