Pumpkin Coconut Curry

Nothing beats a creamy, savory, warming bowl of pumpkin curry on a foggy fall day in Seattle. Check out this hearty vegan soup that is great for lunches or a weeknight dinner, since it all cooks together in a slow cooker.

Straw hats

I am always looking for light, quick, easy, cheap, and delicious recipes to make at home. As much as we love checking out new restaurants, it's not always the best choice for our bodies or wallets. This comforting pumpkin coconut curry mixes all the warming flavors of autumn with the brightness of citrus and chili - plus, it's vegan and gluten free!

The Process

Start by preparing your vegetables. You'll need to finely dice the onions and carrots. You can keep the yellow zucchini in larger chunks since they cook fast and we'll be pureeing them later to thicken the broth. For this recipe, I use Trader Joe's prepared broccoli florets to save time. Of course, you can buy a head of broccoli and cut it into florets too.

For this recipe, I used the Ninja Foodi which has both a sauté and slow cook function. Any slow cooker, rice cooker, or pressure cooker that has these settings will work. If you prefer to cook on the stove, use a large stock pot or dutch oven - start by sautéing on medium or high heat, then lower the heat to simmer/slow cook the curry.

First, heat up a few tablespoons of coconut oil on the sauté function of the Ninja Foodi. Then, add the onions, garlic, and spices. Toasting the spices in the oil really brings out the flavor and adds a lot of warmness to the dish. Next, add the zucchini, bell pepper, and carrots. Stir for a few minutes to make sure that all the spices are well incorporated into the vegetables. Then, add the pumpkin puree, canned tomatoes, and chickpeas. Stir everything to combine. Finally, add the vegetable broth and bring the whole mixture up to a simmer.

I have found that the slow cooker function on the Ninja Foodi is really a "low and slow" function. Bringing the vegetables and broth to a simmer on the sauté function really helps to make sure the ingredients are hot enough and that the slow cooker can otherwise do its job. Once the soup is simmering, change the setting to slow cook and set the timer for 4 hours. This recipe can cook as long as you like - put the dish together in the morning for a delicious lunch or dinner!

Meanwhile, cook rice or cauliflower rice to package instructions. Chop herbs and limes to serve with the curry. Store until you're ready to eat. While these elements definitely aren't necessary, they complement the warm curry, cumin, and cinnamon in the broth. In the last 30 minutes of cooking, remove the yellow zucchini and some of the broth. In a standing blender or using an immersion blender, puree the zucchini and pour the squash puree/broth back into the soup. The curry should be thick and silky from the pureed pumpkin and zucchini. Next, the add the broccoli florets and the coconut milk. Continue to let the curry cook for approximately 20-30 minutes until the broccoli is bright green and slightly tender.

Add rice or cauliflower rice to the bottom of a bowl. Add the curry, being sure to get lots of veggies and broth. Top with fresh herbs and a squeeze of lime for extra brightness and flavor. Add sriracha or another chili sauce if you like it spicy.

Recipe Details // Ingredients & Steps


  • 1 15 oz can of pure pumpkin (not pumpkin pie filling)

  • 1 15 oz can of diced tomatoes

  • 1 15 oz can of chickpeas, drained and rinsed

  • 1 15 oz can full fat coconut milk

  • 2-3 cups of veggie broth, depending on your desired thickness

  • 2 tablespoons curry powder

  • 1 tablespoon cumin

  • 1 teaspoon cinnamon

  • 1/2 teaspoon chili powder

  • 1 medium onion, diced

  • 2 cloves of minced garlic

  • 2 medium yellow zucchini squash, chopped into large pieces

  • 1-2 carrots, diced

  • 1 bell pepper, diced

  • 2 cups of broccoli florets

  • Rice of cauliflower rice

  • Sriracha or hot sauce of choice

  • Fresh cilantro and lime


  1. Prepare all the vegetables: dice the onions and carrots, mince the garlic, cut the zucchini into large pieces, and cut the broccoli into florets.

  2. Heat a coconut oil and add the onions, garlic, curry powder, cinnamon, cumin, and chili powder on the sauté function of your Ninja Foodi/slow cooker. Sauté for a few minutes until the onions are translucent and the spices are fragrant.

  3. Add the carrots, bell pepper, and zucchini and stir to cover all vegetables in the spice/oil mixture.

  4. Add the canned tomatoes, chickpeas, pumpkin puree, and vegetable broth. Stir to combine.

  5. Bring the curry to a simmer, then change the setting to slow cook and set the timer for 4 hours.

  6. About 30 minutes prior to finishing, remove the zucchini and about 1 cup of broth. Puree the squash with a standing or immersion blender. Return the puree to the curry.

  7. Add the coconut milk and broccoli florets and continue to cook for approximately 20-30 minutes until the broccoli is just tender and bright green.

  8. Meanwhile, prepare the rice (jasmine or brown) or cauliflower rice to package instructions.

  9. Place the rice at the bottom of a bowl and add the curry - be sure to get the creamy broth and veggies.

  10. Top the curry with cilantro, lime, sriracha/chili and ENJOY!

Let's Chat!

Are you looking for great fall recipes? Check out our most recent blog post: 5 Must-Try Pumpkin Recipes. Do you have a favorite pumpkin soup recipe? What recipes should we share next?


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