What kind of pumpkin is used in Thai curry?

Thai curry often uses kabocha squash or sugar pie pumpkin. These varieties are naturally sweet and hold their shape well when simmered.

What kind of pumpkin to use for curry?

Look for firm, sweet pumpkins like kabocha, butternut, or sugar pie. Canned pumpkin also works great if you want a smooth, velvety texture.

How long does pumpkin curry last in the fridge?

Pumpkin curry will stay fresh for 3–4 days in an airtight container. The flavors deepen over time, so leftovers are even better.

How long does Thai pumpkin soup last in the fridge?

Like curry, Thai pumpkin soup lasts about 3–4 days when stored properly. Reheat gently on the stove or in the microwave.

Thai Pumpkin Curry | Cozy, Creamy & Easy Dinner

Name: Thai Pumpkin Curry That’s Creamy, Cozy, and Easy to Make
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon oil (coconut or neutral); 1 small onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons Thai red curry paste; 2 cups fresh pumpkin (peeled and cubed) or 1 cup canned pumpkin puree; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup vegetable broth or water; 1 red bell pepper, sliced; 1 block firm tofu (or 1 can chickpeas or 1 cup cooked chicken); 1 tablespoon soy sauce or tamari (to taste); 1 teaspoon maple syrup or sugar (optional); Salt to taste; Fresh Thai basil or cilantro, for garnish; Lime wedges, for serving; Cooked jasmine or coconut rice, for serving

Description

Thai Pumpkin Curry is creamy, comforting, and full of rich flavor. It’s naturally dairy-free and gluten-free, and comes together with everyday ingredients. Sweet pumpkin, red curry paste, and coconut milk simmer together into the coziest bowl of curry — perfect for weeknights or chilly fall weekends.

Ingredients

Scale

1 tablespoon oil (coconut or neutral)

1 small onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons Thai red curry paste

2 cups fresh pumpkin (peeled and cubed) or 1 cup canned pumpkin puree

1 can (13.5 oz) full-fat coconut milk

1/2 cup vegetable broth or water

1 red bell pepper, sliced

1 block firm tofu (or 1 can chickpeas or 1 cup cooked chicken)

1 tablespoon soy sauce or tamari (to taste)

1 teaspoon maple syrup or sugar (optional)

Salt to taste

Fresh Thai basil or cilantro, for garnish

Lime wedges, for serving

Cooked jasmine or coconut rice, for serving

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Instructions

1. Heat oil in a large pot over medium heat. Add diced onion and sauté for 2–3 minutes.

2. Stir in garlic and ginger. Cook for another minute until fragrant.

3. Add Thai red curry paste and stir into the aromatics. Let it cook for 1 minute.

4. Add pumpkin and toss to coat. If using canned pumpkin, stir it in evenly.

5. Pour in coconut milk and 1/2 cup broth. Stir well to combine.

6. Add bell peppers and bring to a gentle simmer. Cover and cook for 10–15 minutes, until pumpkin is fork-tender.

7. Stir in tofu, chickpeas, or cooked chicken. Let everything heat through.

8. Taste and adjust with soy sauce, maple syrup, or more broth if needed.

9. Serve hot over rice with lime wedges and fresh herbs.

Notes

To make it vegan, use tofu or chickpeas and ensure your curry paste is vegan-friendly.

Fresh pumpkin provides texture, while canned pumpkin makes a smooth curry — both work well.

Store leftovers in the fridge for 3–4 days. Reheat gently on the stove.

This recipe also freezes well for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pumpkin Recipes
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 540mg
Fat: 24g
Saturated Fat: 17g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg