This Indian pumpkin curry is rich, creamy, and full of warm spices that make the whole kitchen smell amazing. It’s the kind of cozy, one-pot dinner that tastes even better the next day.

So this recipe was totally not planned.

I had half a can of pumpkin left from some other adventure and I didn’t want to waste it.

But I also didn’t feel like making another dessert.

So I did some Googling and found this Indian pumpkin curry recipe that uses pumpkin puree, coconut milk, and some spices I already had.

Not kidding when I say the house smelled amazing!

And my middle kid, who is a total pasta-vore, asked for seconds.

I served it with chicken the first time I made it, along with some rice.

But you can totally use chickpeas and naan too!

It’s warm, a little sweet, as spicy as you want it to be, and soooo easy to make.

What You Need to Make Indian Pumpkin Curry

This is one of those throw-it-together meals that somehow tastes like you tried way harder than you did.

Here’s what you need:

Olive oil – Just enough to get those onions going
Onion – I used a small one, chopped quick while the youngest “helped” peel garlic
Garlic – Minced, mashed, whatever—flavor boost for sure
Ginger – Fresh if you have it, powdered if you don’t
Curry powder – The main thing that makes it taste like curry
Ground cumin – Adds a little earthy depth
Cinnamon – Trust me, it works—gives it that warm fall thing
Cayenne – Totally optional, skip it if your kids complain
Pumpkin – Just the canned kind, not pie filling
Coconut milk – Makes it creamy and smooth
Vegetable broth – Helps thin it out without watering it down
Salt – Gotta have it
Sugar – Just a pinch to balance things out
Lime juice – Brightens it up at the end
Fresh cilantro – Sprinkle on top if you’re feeling fancy
Rice or naan – Whatever carb you have to soak it all up

How to Make Indian Pumpkin Curry

1. Start with the Onion

Heat up some oil in your pan and toss in the chopped onion.

Let it cook until it’s soft and just starting to turn golden.

2. Add Garlic and Ginger

Throw in the garlic and ginger, give it a quick stir, and cook for about a minute.

It should smell amazing already!

3. Spice It Up

Add all your spices: curry powder, cumin, cinnamon, and cayenne if you’re using it.

Stir it around for 30 seconds so everything wakes up.

Just don’t walk away because the spices can burn fast!

4. Mix in the Pumpkin and Coconut Milk

Scoop in the canned pumpkin, then pour in the coconut milk.

Stir until it’s all blended and smooth.

5. Add Broth and Simmer

Pour in the broth, then stir in the salt and sugar.

Let it simmer gently for 10 minutes so the flavors can settle in.

6. Finish with Lime

Squeeze in your lime juice and give it one last taste.

Add more salt or sugar if it needs it.

If it’s too thick at this point, add a splash more broth to thin it out.

7. Serve and Garnish

Spoon it over warm rice or scoop it up with naan.

Top with fresh cilantro if the kids don’t protest.

And leftovers taste even better the next day!

The Easiest Indian Pumpkin Curry You’ll Make This Fall

This curry is cozy, easy, and made the whole kitchen smell like I actually know what I’m doing.

So if you’ve got half a can of pumpkin hanging around or just need something warm and filling, Indian Pumpkin Curry totally pulls through!