Thai Pumpkin Curry
Recipe by Taylor White
*Adapted from Foodie Crush

Last year’s dinner in a pumpkin was a huge success, but we decided to spice things up this year! There’s nothing better than a bowl full of warm, spicy curry to fill your belly on a chilly winter night – maybe even featuring it as a crowd-pleasing Thanksgiving dish! This soup is a mix of spicy and sweet, full of nutritious veggies to boost your health throughout the winter months. Even better, by eating seasonally and sourcing our foods locally keep us in tune to the ebb and flow of Mother Nature. Even if you’ve never experimented with a savory pumpkin recipe, this is easy to follow and quite simple. Taking the time to cook a delicious meal not only for yourself, but for friends and family as well creates a memorable experience of nourishment and love on all levels. See you in the kitchen!


1 small/medium winter pumpkin (2-3 pounds)
4 cups vegetable broth
1½ - 2 cups canned coconut milk
2 tbsp. red curry paste
Cilantro and sliced red chilies for garnish

*Optional – roasted chickpeas or pumpkin seeds


1.    Peel and chop pumpkin into about 1 inch cubes. Cook pumpkin in the vegetable broth on medium/high heat until tender, about 6-8 minutes. Blend in a blender or with an immersion blender until smooth.

2.    In a large saucepan, cook the curry paste for about 1 minute, it should smell rather fragrant.

3.    Add the pumpkin and broth (blended), and stir. Cook until soup starts to bubble, about 3 or so minutes.

4.    Continue stirring and add in coconut milk. Cook for another 3 minutes or so.

5.    Portion into bowls to serve. Add sliced red chilies and cilantro for garnish. I like to mix mine up a bit and add in some roasted chickpeas, cashews, or pumpkin seeds.



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