pumpkin curry bowl

A while ago I had a bowl of pumpkin curry at one of my favorite cafes. I’ve been entranced ever since. I became obsessed with making my own. After making pumpkin pies for the Pie Social, I had left over pumpkin. Sure I could have made cookies or cake, but I really wanted to try this curry.

I looked online at a variety of recipes. All of them said to use a pre-made curry powder. I’m a bit of a spice snob. I like my spices fresh and I like to blend my own so I can control what goes into the mix and the amount. I went searching for a good curry mix and found one at Delicious Obsessions. Let me tell you. I felt a deep satisfaction using this spice blend. It’s a great base for jumping off and adding and subtracting different spices.

I had to make a decision about what kind of non-dairy milk to use. It came down to either soy milk or coconut milk. Usually for this type of dish I’d go for coconut, and you still can if you want, but I chose the soy and wasn’t disappointed. The mustard flour thickens the curry, so I wanted something that would thin the mixture out, not help thicken it more. The vegetable stock is what thins out the curry to your liking without detracting from the flavors. A good stock enhances any soup that you make.

potato-carrotWith a little experimentation, you can make this dish yours, just add vegetables that you like and are available in your region. I happened to have potatoes and carrots on hand, so that’s what I used. Make sure to use a hearty vegetable that will hold up in the curry. Softer vegetables like squash and leafy greens wouldn’t be ideal in this situation (I suppose the exception is kale).

I hope you enjoy this dish as much as I enjoyed making it. I look forward to seeing your creations. Please make sure to mention Kitchen Shaman when sharing them on social media.


Pumpkin Curry
An amazing curry that blends pumpkin and spices for a deeply satisfying and soulful dish.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 1 tbsp sunflower oil
  2. ¼ cup yellow onion, chopped
  3. 1 tsp fresh ginger, grated
  4. 2 tbsp curry powder
  5. 2 tsp lime juice, fresh squeezed
  6. 1 cup non-dairy milk like soy or coconut milk, full fat.
  7. 1 cup vegetable stock
  8. 2 cups pumpkin puree, fresh if you have it
  9. 1 tsp agave nectar
  10. 1 ½ tsp salt
  1. Heat up a saute pan to medium. Add in oil, then onion.
  2. Saute, stirring occasionally until onion becomes translucent, about 4 minutes.
  3. Add a bit more oil and add ginger. Saute for another minute.
  4. Add in curry spices. Stir that around a bit, another minute or two. You might want to add just a bit more oil at this point.
  5. Deglaze with lime juice. Sprinkle in half the salt.
  6. Slowly pour in the milk. Keep stirring the mixture while pouring. Let the milk come to a boil then lower the heat.
  7. Whisk the pumpkin into the milk mixture.
  8. Cook over a low heat for 5-8 minutes.
  9. Remove from heat and pour it all into a blender. Process in the blender until smooth.
  10. Transfer back into the sauce pan. Let the curry cook on low heat for another 10-12 minutes.
  11. Remove from heat. If not serving right away, let cool and store in the refrigerator.
To Serve
  1. Steam your favorite sturdy vegetable, like carrots, potatoes, sweet potatoes, turnips, parsnips, gold beets, etc.
  2. Serve with rice, quinoa, or even barley.
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