If you’re a fan of fall flavors but have never tried a savory pumpkin dish, this pumpkin curry will take your dinner plans from gourd to great! Pumpkin curry is delicious and creamy – and not too spicy. This recipe is also vegetarian-friendly and packed full of healthful veggies. We like it best served with white rice.



What You Need:

  • 2 cups pumpkin puree, not pumpkin pie filling
  • 1 cup vegetable broth + 2 tbsp nutritional yeast (or 1 cup chicken stock)
  • 12 oz can of evaporated milk (or 15 oz can full-fat coconut milk)
  • 2 tsp garam masala
  • ½ tbsp curry powder
  • ¼ tsp turmeric powder
  • ¼ tsp cayenne pepper (optional)
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • 1 can chickpeas, drained (if you prefer meat, use 2 chicken breasts cut into cubes)
  • 3 cups fresh spinach
  • 1 small zucchini, diced
  • 2 carrots, diced



What You Do:  

  1. In a large crock pot, add the pumpkin puree, broth, evaporated milk, and all spices. Whisk together to combine evenly.
  2. Add the rest of your ingredients. Mix to coat evenly.
  3. Cook on “low” for 6 hours.