Name: Easy Pumpkin Curry
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground cumin; 3 cups pumpkin puree or cubed fresh pumpkin; 1 can (13.5 ounces) coconut milk or 1 cup heavy cream; 1 ½ cups chicken or vegetable broth; 1 tablespoon brown sugar; Salt and pepper to taste; Fresh cilantro for garnish

Easy Pumpkin Curry

Easy Pumpkin Curry is creamy, flavorful, and quick to prepare. A warm, comforting meal made with pumpkin, spices, and coconut milk.

Pumpkin season always sneaks up fast, and I like to make the most of it while it lasts. This Easy Pumpkin Curry became a quick favorite in our home because it brings the comfort of fall flavors together with the warmth of curry. It’s creamy, flavorful, and surprisingly simple to prepare, which makes it perfect for weeknights.

The first time I served it, the smell alone drew everyone into the kitchen. My wife loved how the spices blended with the sweetness of the pumpkin, and even our kids enjoyed it with some warm rice on the side. It felt like a meal that turned an ordinary evening into something special.

Now this curry shows up on our table often, especially when the weather cools. It’s filling, cozy, and always gets compliments. The balance of spice, cream, and pumpkin makes it a dish that feels both wholesome and satisfying.

Questions You May Have About This Recipe

Can I use canned pumpkin instead of fresh?
Yes. Canned pumpkin puree works great and saves a lot of time.

Is this curry spicy?
It’s mild, but you can add extra curry powder or chili flakes if you want more heat.

Can I make it vegan?
Yes. Swap the cream for coconut milk and use vegetable broth instead of chicken broth.

What should I serve it with?
Steamed rice, naan bread, or even quinoa pair perfectly with this curry.

Can I freeze leftovers?
Yes. Store cooled curry in airtight containers and freeze for up to two months.

What You Need to Make Easy Pumpkin Curry

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder

1 teaspoon ground cumin

3 cups pumpkin puree or cubed fresh pumpkin

1 can (13.5 ounces) coconut milk or 1 cup heavy cream

1 ½ cups chicken or vegetable broth

1 tablespoon brown sugar

Salt and pepper to taste

Fresh cilantro for garnish

How to Make Easy Pumpkin Curry

Heat olive oil in a large pan over medium heat. Add onion and cook until soft and golden.

Stir in garlic and ginger and cook for one minute until fragrant.

Add curry powder and cumin, stirring well to coat the onions and release the spices.

Stir in pumpkin, coconut milk, broth, and brown sugar. Mix until smooth.

Bring to a simmer and cook for 15 to 20 minutes, stirring occasionally, until thick and creamy.

Taste and season with salt and pepper.

Garnish with fresh cilantro before serving.

Tips

Roast fresh pumpkin before adding it for a richer flavor.

Add cooked chicken or chickpeas for more protein.

Serve over basmati rice or with warm naan bread.

A squeeze of lime before serving brightens the flavor.

Store leftovers in the fridge for up to three days.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This curry was amazing. I made it on a cold evening and it hit the spot perfectly.” Susan L.

⭐️⭐️⭐️⭐️ “Loved how simple and flavorful it was. I used canned pumpkin and it still turned out great.” Carol T.

⭐️⭐️⭐️⭐️⭐️ “Such a comforting recipe. I made it vegan with coconut milk and it was delicious.” Linda P.

⭐️⭐️⭐️⭐️ “Really nice blend of flavors. The whole house smelled wonderful while it cooked.” Patty J.

⭐️⭐️⭐️⭐️⭐️ “Easy, quick, and creamy. My new favorite fall dinner recipe.” Diane H.

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