Autumn Pumpkin Curry
This post may contain affiliate links. Please read our disclosure policy.
Tender cubes of spiced roasted squash meld into a warming pumpkin curry with pieces of sweet apple, aromatic ginger, garlic, spices, and crunchy pecans! This healthy and delicious pumpkin curry makes the perfect plant-based autumn dinner with savory, sweet, and earthy spices for a rich and comforting dinner. Get ready to fall in love with every cozy bite!
For a warming soup version of this curry, make this enticing curried pumpkin soup!
This pumpkin curry recipe combines two things we love about fall: first, you guessed itāthe flavor of pumpkin! Second, the warming, earthy spices in a simmering, creamy curry. The velvety consistency of pumpkin puree and coconut milk makes this curry sauce so luscious and silky smooth. Plus, pumpkin is packed with nutrients, and its, natural sweetness is the perfect host for those earthy spices!
Ingredients notes
Fall is our favorite eating season, and this pumpkin curry recipe makes the most of the season's most iconic vegetable. Earthy and warming spices meld with the pumpkin for a feel-good dinner.Ā Gather these items:
- Winter squash: Kabocha, acorn, cinderella, or butternut are all great varieties to use in this recipe.
- For roasting: Olive oil, cinnamon, and cayenne.
- Coconut pumpkin curry: Coconut oil, onion, ginger, garlic cloves, apples, pureed pumpkin, stock or water, coconut milk, maple syrup, lime juice, sea salt, and toasted pecans.
- Spices: Curry powder, garam masala, coriander, and turmeric.
How to cook pumpkin curry
This pumpkin curry is super simple: pop the squash in the oven to roast, then toast your spices with the sauteed onions. Add some pumpkin puree and stock, and let everything simmer together! This is how it's done:
- Roast squash: While the oven preheats, cut up your squash and toss with oil, cinnamon, and cayenne. Roast until the squash is soft.
- Start curry: Heat coconut oil on medium heat in a large pot or dutch oven, add the onion, cooking it until it's golden. Add the ginger and garlic for one minute, then toast the spices by adding them for a minute, too. Your house should smell amazing by now!
- Finish curry: Next, toss in the apple, pumpkin, and stock and cover while it simmers for ten minutes. Transfer the curry to your blender and whizz until smooth. Add coconut milk, maple syrup, and lime juice, seasoning to taste with salt. Stir in the remaining two apples and roasted squash, and keep the curry on the heat for a few minutes to soften the apples. Serve with toasted pecans on top!
What's the best type of pumpkin to use?
There are many varieties of pumpkins, so which ones work best for cooking? Leave the bigger, hefty pumpkins for carvingāthey tend to lack flavor. You'll want smaller pumpkins! Our first choice would be a small cinderella pumpkin.
Another good choice for winter squash is butternut squash ā they're widely available and really tasty. You can also often find them peeled and cubed, which can be convenient to save you time in the kitchen. Acorn squash and kabocha squash are another two winners ā both have edible skin that doesn't need to be peeled.
What to serve with pumpkin curry
A side of naan bread and a warm serving of steaming coconut rice, turmeric rice, or basmati rice is the ideal partner for soaking up all that creamy goodness of this pumpkin curry! For a lower carb option, opt for cauliflower rice! Sprinkle some cilantro on top!
Round out the meal with a fresh salad. Balance out the richness with a crisp and refreshing, like this kale salad or this asparagus salad. Or, stay in the theme of enjoying Autumn's bounty and serve with some brussels sprouts or asparagus.
You can also add some roasted chickpeas on top for some extra crunch and protein!
Recipe FAQs
Do you peel the apples or squash?
We don't peel the apples. If you're using kabocha or acorn squash, you can leave the skin on, which is great, as peeling squash isn't super fun.
Which apples should I use?
We look for sweeter varieties, like pink lady. Honeycrisp or gala work just as well, too!
Can I store leftover pumpkin curry?
You can! It tastes even better the next day when the flavors have had time to meld together. Store it in an airtight container in the fridge for up to 3-4 days. You can also pop it in the freezer for up to three months ā future you will be so glad you did!
Can I make this a spicy pumpkin curry?
To add a dash of heat, add sliced chili or red chili flakes, or even a spoonful of red curry paste!
Can I make this dish gluten-free, vegan, or dairy-free?
It already is, making it a great meal to serve at a gathering where you have to consider multiple dietary requirements.
Watch how to make pumpkin curry
Pumpkin Curry Recipe
Ingredients
The Roasted Pumpkin
- 1 lb winter squash (kabocha, acorn, cinderella, or butternut are all great varieties to use in this recipe)
- 1 tablespoon olive oil
- Ā¼ teaspoon EACH: cinnamon and cayenne
Coconut Pumpkin Curry
- 2 tablespoons coconut oil
- 1 medium onion (chopped)
- 2 tablespoons chopped ginger
- 4 cloves garlic (smashed)
- 3 medium apples (divided)
- 15 ounce can pureed pumpkin
- 2 cups stock (or water)
- 15 ounce can coconut milk
- 2 tablespoons maple syrup
- Juice from 1 lime
- Sea salt (to taste)
- Ā½ cup toasted pecans
The Spices
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon coriander
- Ā½ teaspoon turmeric
Instructions
- Turn your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the squash into slightly larger than bite-sized pieces and put them on the baking sheet. Toss with the oil, cinnamon, and cayenne. Roast for 20 minutes in the oven, or until the squash is soft.1 lb winter squash, 1 tablespoon olive oil, Ā¼ teaspoon EACH: cinnamon and cayenne
- While the squash is roasting, heat the coconut oil in a large pot over medium heat. Add the onion and let it cook until it is golden. While the onion is cooking, add all the spices to a small bowl.2 tablespoons coconut oil, 1 medium onion, 2 tablespoons curry powder, 1 teaspoon garam masala, 1 teaspoon coriander, Ā½ teaspoon turmeric
- Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute.2 tablespoons chopped ginger, 4 cloves garlic
- Add 1 apple (cored and coarsely chopped), the pumpkin, and 2 cups of stock to the pot. Cover the pot (the curry will splatter) and cook for 10 minutes.15 ounce can pureed pumpkin, 2 cups stock
- Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
- Add the coconut milk, maple syrup, and lime juice to the pot and stir well. Season to taste with sea salt. Stir in the remaining 2 apples (cored and diced) and the roasted squash and keep the curry on the heat for a couple minutes to soften the apples. Serve with toasted pecans on top.15 ounce can coconut milk, 2 tablespoons maple syrup, Juice from 1 lime, Sea salt, Ā½ cup toasted pecans
Video
Notes
Ā
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our pumpkin recipes!
Hiya, the 1lb squash bullet point, is that roughly 1lb squash whole or 1lb squash flesh (not including seeds)? And the apples, here in the UK you get Ā a packet of 4 large roughly 6oz converted and a 6 pack of smaller apples, half the size. Which size apples do you typically use? And lastly are they the sweet variety such as Pink Lady or sour Granny Smith type. Sorry for all the questions but I don’t do bitter as the comments suggest and I’m sure you’re recipe wasn’t bitter :). TIA
I weigh the squash before I cut it. And I normally buy sweeter apples (like Pink Lady – they’re the best!) so if you can find those, they’ll work great. I would opt for a medium to large-sized apple. š
This one wasn’t as good as I had hoped — like another reviewer, mine also came out sort of bitter and we did indeed use the maple syrup. I also think there was too much sauce (so it was more like a pumpkin soup with pumpkin pieces in it) and there was not enough pumpkin (maybe double the amount next time — the ratio was off); it tasted like something was missing flavor-wise in the sauce but we could not put our finger on what it was. It wasn’t bad at all but I’d make a few adjustments next time!
I’m sorry to hear it wasn’t a hit.
This was a lovely, simple, quick recipe. I omitted the maple syrup since I didnāt have any on hand. The only thing is it came out a tad bitter. Not sure what went wrong there. Could have been an off sweet potato or perhaps it wasnāt balanced enough from using light coconut milk, or perhaps it needed the sweetness of the maple syrup. Overall a good recipe, served with coconut oiled rice and it was a hit.
I suspect it was probably because of omitting the maple syrup. Happy to hear you enjoyed the recipe!
Fabulous recipe. Just wondered whether or not you peeled the apples.
I don’t peel the apples. š
Hello,
Thank you so much for your recipes! I have been subscribed for a while now, but I never had the chance to comment on your recipes. This one was absolutely delicious, although I made it a little too runny! I made it with a butternut squash and it was amazing!
Awwww thank you so much for the comment!!!