Pumpkin Curry

Pumpkin curry is the perfect way to bring fall flavors to your dinner table. With its golden hue, creamy coconut base, and fragrant spices, this dish is comfort in a bowl. Imagine tender chunks of pumpkin simmering in coconut milk, infused with warm spices that make your kitchen smell absolutely irresistible.

The best part? Pumpkin curry isn’t just cozy—it’s also simple, quick, and budget-friendly. Ready in about 30 minutes, it’s ideal for busy weeknights, yet impressive enough for family gatherings. If you’ve loved dishes like our Creamy Coconut Soup, you’ll be delighted by the similar comfort this curry brings.

What Is Pumpkin Curry?

Pumpkin curry is a flavorful, vegetarian-friendly dish that transforms pumpkin from a pie ingredient into a savory star. The sweetness of pumpkin pairs beautifully with earthy spices like curry powder, cumin, and ginger. Add a splash of creamy coconut milk, and you’ve got a vibrant, velvety curry that feels both nourishing and indulgent.

It’s proof that pumpkin is far more versatile than just pies and lattes—this curry is a cozy weeknight dinner you’ll want to make on repeat!

Why You’ll Love This Pumpkin Curry

• Creamy & comforting – The coconut milk makes it velvety smooth, while the pumpkin gives it natural sweetness.
• Quick & easy – A wholesome meal in just 30 minutes.
• Budget-friendly – Uses simple pantry staples and seasonal pumpkin.
• Customizable – Add heat with cayenne, or top it off with fresh cilantro, lime, or yogurt.

If you enjoy hearty fall recipes, you’ll also want to try our Creamy Butternut Squash Soup for another cozy option.

Ingredients You’ll Need

• 1 medium pumpkin (about 2 cups, cubed)
• 1 can (13.5 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 tsp cumin
• 1 tbsp vegetable oil
• Salt & pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

How to Make Pumpkin Curry

1. Prep the Pumpkin – Peel and cube pumpkin into bite-sized pieces.
2. Bloom the Spices – Heat oil in a large pot over medium heat. Add curry powder, ginger, and cumin. Stir for 1 minute until fragrant.
3. Simmer the Curry – Stir in pumpkin cubes, then pour in coconut milk. Bring to a gentle simmer.
4. Cook Until Tender – Let simmer for 15–20 minutes, stirring occasionally, until pumpkin is fork-tender and the sauce has thickened.
5. Finish & Serve – Season with salt and pepper. Garnish with fresh cilantro and a squeeze of lime before serving.

What to Serve With Pumpkin Curry

• Fluffy basmati rice – the perfect base to soak up the creamy sauce.
• Warm naan bread – for dipping and scooping.
• Cucumber raita or mango chutney – to add freshness and contrast.
• Light salad – balances out the richness.

Tips for Perfect Pumpkin Curry

• No fresh pumpkin? Use canned pumpkin puree—just stir it in at the end so you can adjust the thickness.
• Spice it your way – For a kick, add cayenne or chili flakes.
• Smooth or chunky – Blend after cooking for a silky curry, or leave chunky for a heartier feel

Storing & Reheating

• Fridge – Store in an airtight container for up to 4 days.
• Freezer – Freeze in portions for up to 3 months.
• Reheat – Warm on the stovetop, adding a splash of water or coconut milk if needed.

Pumpkin Curry

A delightful and creamy pumpkin curry that combines the earthy sweetness of pumpkin with rich spices and coconut milk, perfect for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Indian, Vegetarian

Servings 4 servings

Calories 250 kcal

Ingredients

  

Main ingredients

• 1 medium medium pumpkin (about 2 cups, cubed)
• 1 can coconut milk (13.5 oz)
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 tablespoon vegetable oil
• to taste salt
• to taste pepper
• as needed fresh cilantro for garnish
• as needed lime wedges for serving

Instructions

 

Preparation

• Peel and cube the pumpkin into bite-sized pieces.

Cooking

• In a large pot, heat the vegetable oil over medium heat. Add the curry powder, ginger, and cumin; cook for about 1 minute until fragrant.
• Toss in the cubed pumpkin and stir to coat with the spices. Pour in the coconut milk and bring to a gentle simmer.
• Let it simmer for about 15-20 minutes, stirring occasionally, until the pumpkin is tender and the curry has thickened slightly.
• Season with salt and pepper, then serve hot, garnished with fresh cilantro and lime wedges for a zesty kick!

Notes

For best results, serve with fluffy basmati rice or warm naan bread. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Keyword Coconut Milk Dish, Comfort Food, Easy Dinner Recipe, Pumpkin Curry, Vegetable Curry