This Thai Pumpkin Curry combines roasted pumpkin, creamy coconut milk, red curry paste, and Thai basil for a comforting, flavorful fall dish. It’s my go-to easy, seasonal curry. It's warm, satisfying, and infused with my signature Thai flavors.
This recipe is part of my Thai-Inspired Series, blending seasonal ingredients with the bright, balanced Thai flavors I love so much.
If you’re in a cozy cooking mood, try my fall meals with Thai pumpkin soup with sausage, Butternut Squash with Feta, Tom Yum Pumpkin Seeds, Thai Kabocha Squash Stir-Fry, Thai Kabocha Squash Curry with Chicken, and Thai Kabocha Squash Soup. All are healthy, easy, and quick meals with a ton of Thai-inspired flavors.
Jump to:
- What is Thai Pumpkin Curry?
- Why You’ll Love This Recipe
- What Pumkin or Squashes to Use
- Ingredients for Thai Pumpkin Curry
- Helpful Ingredient Tips!
- How to Make Thai Pumpkin Curry
- How to Serve
- Helpful Kitchen Tips
- How to Store Leftovers
- Frequently Asked Questions
- Easy Thai Pumpkin Curry (Pureed and Creamy)
- Want More Fall Recipes?
- Hi there, I’m Suwanee!
What is Thai Pumpkin Curry?
Thai Pumpkin Curry, or Gang Fak Tong, is a cozy, creamy curry made with pumpkin or kabocha squash simmered in coconut milk and Thai red curry paste. Traditionally, it’s eaten with steamed jasmine rice and sometimes cooked with chicken or tofu.
In this recipe, I blend roasted pumpkin with red curry paste, coconut milk, and aromatic herbs to create a velvety-smooth, restaurant-quality curry that’s lighter but just as flavorful. It’s a great way to introduce Thai curries to your family without the extra spice or long cooking time.
This version uses homemade pureed pumpkin for an extra creamy texture — a little twist inspired by seasonal and bountiful local ingredients in my beautiful Pacific Northwest.
Why You’ll Love This Recipe
- This Thai Pumpkin Curry is cozy, creamy, and full of flavor — comfort food made simple. It’s rich but not heavy, fragrant yet fuss-free, and built from easy-to-find ingredients. Add shrimp, tofu, chicken, or even leftover turkey for protein, or keep it vegetarian for a quick weeknight dinner.
- Pumpkin season never tasted this good — warm, creamy, and full of Thai-inspired flavors that feel like a cozy hug in a bowl.
What Pumkin or Squashes to Use
For this Thai pumpkin curry, I used the common orange sugar pumpkin, sometimes called a pie pumpkin — the kind you see everywhere in fall. It’s naturally sweet and turns silky when roasted.
You can also use Japanese kabocha squash, calabaza, Cinderella pumpkin, acorn squash, or butternut squash — they all bring slightly different textures and sweetness, so use whatever’s freshest and in season.
Ingredients for Thai Pumpkin Curry
- Pumpkin: Sweet pumpkins, sugar pumpkins, or Japanese kabocha squash work best. Roast them for a rich, caramelized flavor before blending.
- Red Curry Paste: Choose your favorite Thai brands like Maesri or Mae Ploy, they give your curry its signature spicy, herb-packed Thai taste and aroma. Or make your own Thai curry paste using this recipe here.
- Garlic & Shallots: These form the aromatic base of the curry, adding depth and fragrance.
- Lemongrass. Adds the signature Thai flavor and texture. See tip box for extra notes on how to use it for this recipe.
- Coconut Milk: Use full-fat coconut milk for the richest, creamiest texture. Light coconut milk works too, but the sauce will be slightly thinner.
- Pork or Vegetable Stock: Adds a savory backbone. You can substitute chicken stock or even water for a lighter version.
- Fish Sauce: Adds salty, umami depth. Look for Squid or Red Boat brand at most Asian markets.
- Brown Sugar: Balances the saltiness and heat with a touch of sweetness.
- Thai Basil: Fresh Thai basil leaves bring the finishing aroma that makes this curry unmistakably Thai.
- Lime Juice & Zest: Adds a bright, tangy finish that ties everything together.
- Red Bell Peppers: Roast them with the pumpkin for color, texture, and a little natural sweetness. Use red serranos or Thai chili if you love and want more heat!
Helpful Ingredient Tips!
Lemongrass: For this smooth, creamy Thai pumpkin curry, finely minced lemongrass is key. Coarse pieces can leave a tough bite in the soup, so make sure to finely chopped or use pre-minced version.
I use frozen minced lemongrass from the Asian market — it’s super convenient and lasts for months. (See images for reference.) It usually comes in plastic bags or tubs. Once opened, I portion it into smaller containers for easy use straight from the freezer.
How to Make Thai Pumpkin Curry
- Roast the Vegetables. Preheat oven to 420°F. Place pumpkin slices, red bell peppers, onion, and whole garlic on a baking sheet. Drizzle with oil and roast for 30–35 minutes until tender and slightly charred.
- Sauté the Aromatics. In a large pot over medium heat, sauté the shallots until fragrant. Add the red curry paste and lemongrass and cook for 1–2 minutes until the paste darkens slightly and smells aromatic. Turn the heat off and set aside.
- Blend the Pumpkin Puree. Blend the Pumpkin Puree. Add the roasted pumpkin, red peppers, onion, peeled garlic, and ½ cup of coconut milk to a blender and blend until smooth. Then, add the sautéed curry paste and basil, blending again until fully combined. I like blending in stages to get a silky texture and adjust the spice level gradually—start with a little curry paste, taste, and add more if you like it spicier. If you’re short on time, you can blend everything together in one go.
- Put it together. Pour the pumpkin purée into the pot with the curry paste mixture and stir to combine. Add the coconut milk, stock, fish sauce, brown sugar, lime juice, and lime zest. Let it gently simmer over medium heat for 8–10 minutes so the flavors blend into a creamy, fragrant sauce.
- Taste and Adjust. Once the curry thickens, taste and tweak as needed — add more fish sauce for depth, lime juice for brightness, or a pinch of sugar to balance the heat. You’ll know it’s perfect when it’s creamy, a little sweet, slightly salty, and perfectly umami.
How to Serve
Serve this Thai Pumpkin Curry hot with steamed jasmine rice or brown rice for a cozy, satisfying meal. For a lighter or more creative option, try it with cauliflower rice, naan, roti, sourdough bread, toast, croutons, or even a grilled cheese sandwich to soak up that creamy coconut curry sauce.
Finish with Thai basil leaves, a swirl of coconut cream, a squeeze of lime juice, and a sprinkle of toasted pumpkin seeds or crushed peanuts for the perfect balance of creamy, sweet, and savory.
Helpful Kitchen Tips
- For the best texture, always roast the pumpkin before blending. It deepens the flavor and prevents a watery curry.
- Use full-fat coconut milk for creaminess — light versions tend to separate.
- If using store-bought pumpkin puree, start with 2 cups and adjust the liquid slightly.
- Thai curry pastes vary in spice — start with 1 tablespoon and add more for heat.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens overnight, making it even better the next day. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. You can also freeze it for up to 3 months — just let it thaw in the fridge overnight before reheating.
Frequently Asked Questions
Yes! While red curry paste gives this Thai pumpkin curry its signature color and flavor, you can use yellow curry paste for a milder, slightly sweeter taste, or Panang curry paste for something richer and creamier.
You can! Curry powder won’t have the same depth as Thai curry paste, but it’s a great shortcut. Use about 1–2 teaspoons and adjust to taste. Add a little fresh ginger or extra garlic to boost that Thai flavor balance.
Definitely! This delicious Thai pumpkin curry is naturally gluten-free and packed with beta-carotene from the pumpkin, plus healthy fats from full-fat coconut milk and fresh herbs like Thai basil and kaffir lime leaves.
Yes, Thai Kitchen curry paste works just fine for this easy Thai pumpkin curry recipe. It’s milder than traditional Thai brands like Maesri, so if you like more heat and depth, you can add extra paste or a few red chili peppers.
It’s a mild to medium heat level. You can control the spice by adjusting the Thai red curry paste—start with less if you prefer mild and add more for extra kick.
Absolutely. Just swap the fish sauce for soy sauce or a vegan fish sauce alternative. Use vegetable oil instead of animal-based fats for a fully vegan Thai curry recipe.
Yes! This curry is flexible and works beautifully with sweet potatoes, green beans, cauliflower, red bell pepper, or even fresh pumpkin if you have extra. It’s a great way to use up seasonal veggies for a colorful, balanced curry.
Easy Thai Pumpkin Curry (Pureed and Creamy)
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
This easy Thai Pumpkin Curry combines roasted pumpkin, creamy coconut milk, red curry paste, and Thai basil for a comforting, flavorful fall dish. It’s my go-to easy, seasonal curry. It's warm, satisfying, and infused with my signature Thai flavors.
Ingredients
- 1 medium pumpkin (about 2.5 lbs), peeled and cut into wedges
- 1 head of garlic, top trimmed (about ¼ inch) before roasting, or peeled completely before blending
- 1 onion, quartered
- 5 small red bell peppers, halved and seeded (or 1 large bell pepper)
- 2 tablespoons oil (for roasting or sautéing)
- 1 teaspoon salt
- ¼ cup red curry paste
- ⅓ cup sliced shallots (about 1 large shallot or ½ onion)
- 2 tablespoons finely minced lemongrass
- 2 (13.5 oz) cans full-fat coconut milk, reserve a few tablespoons for garnish
- 2 ½ cups pork or vegetable stock
- 2 tablespoons fish sauce
- ¼ cup brown sugar
- 1 tablespoon lime zest (from about 1 lime)
- 1 tablespoon lime juice, more to taste
- 1 large handful fresh Thai basil leaves
Instructions
-
- Roast the Vegetables. Preheat oven to 420°F. Place pumpkin slices, red bell peppers, onion, and whole garlic on a baking sheet. Drizzle with oil and roast for 30–35 minutes until tender and slightly charred.
- Sauté the Aromatics. In a large pot over medium heat, sauté the shallots until fragrant. Add the red curry paste and lemongrass and cook for 1–2 minutes until the paste darkens slightly and smells aromatic. Turn the heat off and set aside.
- Blend the Pumpkin Puree. Blend the Pumpkin Puree. Add the roasted pumpkin, red peppers, onion, peeled garlic, and ½ cup of coconut milk to a blender and blend until smooth. Then, add the sautéed curry paste and basil, blending again until fully combined. I like blending in stages to get a silky texture and adjust the spice level gradually—start with a little curry paste, taste, and add more if you like it spicier. If you’re short on time, you can blend everything together in one go.
- Put it together. Pour the pumpkin purée into the pot with the curry paste mixture and stir to combine. Add the coconut milk, stock, fish sauce, brown sugar, lime juice, and lime zest. Let it gently simmer over medium heat for 8–10 minutes so the flavors blend into a creamy, fragrant sauce.
- Taste and Adjust. Once the curry thickens, taste and tweak as needed — add more fish sauce for depth, lime juice for brightness, or a pinch of sugar to balance the heat. You’ll know it’s perfect when it’s creamy, a little sweet, slightly salty, and perfectly umami.
Notes
- For the best texture, always roast the pumpkin before blending. It deepens the flavor and prevents a watery curry.
- Use full-fat coconut milk for creaminess — light versions tend to separate.
- If using store-bought pumpkin puree, start with 2 cups and adjust the liquid slightly.
- Thai curry pastes vary in spice — start with 1 tablespoon and add more for heat.
- Prep Time: 20
- Cook Time: 45 minutes
- Category: Fusion, Fall recipes
- Method: oven and stove top
- Cuisine: thai
Want More Fall Recipes?
Looking for other recipes like this? Try these:
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Suwanee says
Fantastic! I'm so glad you loved this Thai pumpkin curry! Our family's been enjoying non-stop this fall too. Thank you for the kind words and review!
Jules says
This is very delicious! Thank you expanding my Thai and curry skills!
Liz says
Oh my goodness, Suwanee! The photo jumps out of my screen and I immediately wanted to try this recipe. So flavorful from all the roasted goodness and the best thing - I only used store bought pastes. I have leftover roti and oh my! What a delicious combination.
Mark says
Perfect dish for this time of year. I never thought about using pumpkins in a curry but this dish pulls it off. Now when I drive past smashed pumpkins in the road I’ll sigh at the missed, tasty opportunities.
Karen says
Your pumpkin curry soup is 🔥!! My husband and I think it is absolutely delicious! Love the addition of basil and heat from the red curry. We think you should package and sell this soup. It’s that good!
We are so grateful for you sharing your talent and passion with us.
#gratefulforyou