Quick & Easy Vegan Thai Pumpkin Red Curry

There’s something about Thai food that I just can’t get enough of—the flavors, the freshness, and the way you can adapt almost any dish to suit different diets. Whether you’re vegan, vegetarian, or just trying to eat more plant-based meals, Thai food is such a great inspiration. One of my go-to orders at Thai restaurants is pumpkin curry. The combo of sweet, savory, and spicy flavors is perfection, and the pumpkin adds this creamy richness without the need for heavy creams or dairy.

So, naturally, I had to try my hand at making a version at home. This Quick & Easy Vegan Thai Pumpkin Red Curry is everything I love about the restaurant dish but simplified for those busy nights when you want something comforting, flavorful, and nourishing.

Why You’ll Love This Recipe

• Vegan & Gluten-Free – It’s plant-based and free from gluten, making it a great option for most dietary needs.
• Minimal Ingredients – With just a few simple ingredients, you can whip this up in no time.
• Full of Flavor – The coconut milk, red curry paste, and fresh herbs create layers of flavor, while the pumpkin provides natural sweetness and creaminess.
• Customizable – You can adjust the spice level and add whatever veggies or proteins you like (though I love it just as is!).

Print

Vegan Thai Pumpkin Red Curry

Sweet, savory, and spicy with pumpkin adding a plant based velvety richness.

Prep Time 15 minutes

Cook Time 15 minutes

Servings 6

Ingredients

• 1 tbsp coconut oil
• 1 cup onion diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2-3 tbsp red curry paste adjust to taste
• 14 oz coconut milk (full fat for creaminess)
• 2 cups vegetable broth
• 15 oz can pumpkin puree (or roasted fresh pumpkin)
• 2 cups squash (Kabocha, sugar, butternut) peeled and cut
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tbsp maple syrup or brown sugar
• 1 lime, juiced
• Fresh basil and cilantro for garnish
• Optional: sliced Thai chilies for extra heat

Instructions

1. Peel the squash, remove the seeds and cut into 1/4 inch slices. Dice onions.

   
2. Sauté the aromatics – Heat coconut oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes. Add garlic and ginger, and cook for another minute until fragrant.
3. Add the curry paste – Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to develop.
   

4. Add liquids, pumpkin and squash – Pour in the coconut milk and vegetable broth, followed by the pumpkin puree and cubed squash. Stir to combine, making sure the curry paste is fully mixed in. Bring the mixture to a simmer.

5. Season – Add soy sauce, maple syrup/brown sugar, and lime juice. Let the soup simmer, covered on low for about 15 minutes, allowing the flavors to meld together and the squash to cook.

6. Adjust to taste – Taste the soup and adjust the seasoning as needed. If you prefer a spicier soup, add more curry paste or sliced Thai chilies. Check the squash for doneness, you want it to be tender not mushy (you can easily poke a fork into it).

7. Serve – Ladle the soup into bowls and garnish with fresh basil, cilantro, and an extra squeeze of lime. Enjoy with a side of rice.

Recipe Video

Pro Tips

• Customize it! Add in some cubed tofu, tempeh, or even chickpeas for extra protein. You can also throw in veggies like spinach, bell peppers, green beans or snap peas for more texture.
• Roasted pumpkin – If you want to take the flavor up a notch, try roasting fresh pumpkin instead of using canned. It adds a slightly caramelized, richer taste.
• Batch cook – This soup stores well in the fridge for 3-4 days, and is also great to freeze in single serving size for a quick mid-week homemade meal. So make a big batch for easy meals throughout the week both now and later! You’re welcome future self!

Why Pumpkin Works So Well in Curry

Pumpkin isn’t just for lattes and pies. Its natural sweetness pairs beautifully with spicy curry paste, and it adds a velvety texture to soups and stews. Plus, it’s loaded with nutrients like vitamin A, antioxidants, and fiber—making this dish as healthy as it is delicious.

Whether you’re cooking for yourself or feeding a group, this Vegan Thai Pumpkin Red Curry is sure to become a fall favorite. The blend of warming spices, creamy coconut milk, and hearty pumpkin is comfort in a bowl—perfect for cozy nights in. Give it a try, and let me know what you think!