Looking to switch up your go-to lunch or dinner with a dish seasonal, flavorful dish? Surprise your taste buds with this quick and easy Dairy-Free Pumpkin Curry made with Thai-inspired ingredients that's ready in just 15 minutes.

The base of this dairy-free curry uses coconut milk for a smooth, creamy richness and calls for silken tofu for plant-based protein and a textured bite. The curry sauce and tofu are served warm and garnished with cilantro and sriracha, a fresh-tasting and spicy combination that is perfect for a weeknight lunch or dinner.

Sarah Bond, creator of Eat Live Learn and this delicious recipe, shares that her soup receives an A+ in the "cozy department," and  loves to enjoy the rich pumpkin flavor this time of year!

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Vegan Pumpkin Curry

Serves 4


  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 2 to 4 Tbsp Thai red curry paste depending on the brand, you may need more
  • 2 15-oz cans of pumpkin puree, not pumpkin pie filling
  • 1 13.5-oz can of coconut milk
  • 1 cup vegetable broth
  • 1 16-oz package of silken tofu cubed
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce use tamari for gluten-free
  • To serve: cilantro, sriracha, pumpkin seeds


  1. Flavor Base: Heat oil in a large pot over medium heat. Add garlic and ginger, cooking until soft and fragrant, about 2 minutes. Add the curry paste and cook for another minute.
  2. Fillings: Stir in pumpkin, coconut, and broth. Bring to a gentle simmer, uncovered, for 10 minutes.
  3. Finish: Remove from heat and gently stir in tofu, cilantro, lime juice, and soy sauce. Spoon into serving bowls, optionally topping with more cilantro, sriracha, and pumpkin seeds.

Serving: 1serving Calories: 356kcal (18%) Carbohydrates: 23.2g (8%) Protein: 12.9g (26%) Fat: 25.4g (39%) Saturated Fat: 16g (100%) Cholesterol: 0mg Sodium: 716mg (31%) Potassium: 842mg (24%) Fiber: 5.7g (24%) Sugar: 7.8g (9%) Calcium: 106mg (11%) Iron: 7mg (39%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet's recipe library of more than 1,000 vegan or plant-based recipes.

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