This Vegan Pumpkin Recipe screams fall! This recipe is easy to make and comes together in just 20 minutes! This creamy vegan coconut-pumpkin curry sauce is the perfect combination of spiced, savory and sweet. Garnished with fresh green onions and a splash of lime.
It’s fall! Officially. The leaves on the trees outside have turned yellow and it snowed last week. Snow. Yeah. Colorado. Why?! Warm meals are needed in times like these. So we made this easy, comforting, flavorful Pumpkin Curry Pasta – basic, sure, but goes one step further with a kick of curry powder AND it’s deliciously vegan.
This recipe uses minimal ingredients and comes together in 15 minutes. It’s that simple! Now, I don’t want to hear anyone complaining about the canned pumpkin – we know roasting a pumpkin is awesome but to be real with you – we work during the day. As I’m sure many of you do too. If you have the time to roast a pumpkin and make puree from scratch, please by all means do your thang. However, if you want to save on time and have dinner ready in FIFTEEN MINUTES, embrace the canned pumpkin. See my notes below on how to roast a pumpkin to make fresh pumpkin puree!
Another thing, don’t go buying the pumpkin pie filling in a can – you need to get just plain pumpkin puree. The ingredients should read: Pumpkin. That’s it. We found a can that was certified organic and BPA-free.
Make this meal to satisfy your fall pumpkin cravings.
How to make pumpkin puree from scratch:
Update: after posting this recipe, I’ve received a lot of comments about where to find pumpkin puree. In U.S. supermarkets, it’s fairly easy to find it and it’s probably stocked in most stores. However, in other countries, it seems that you guys are having some trouble. If you really can’t find the stuff, you can make your own pumpkin puree using a sugar pumpkin. Don’t buy the big pumpkin you would carve for halloween, it’s smaller than that and usually more round.
Remove the stem from the sugar pumpkin and cut the pumpkin in half. Scoop out the seeds and any stringy pieces. Lay the pumpkin halves on a baking sheet, cut side down, at 400F for 30-40 minutes until very soft and a knife goes right through. You can also microwave for 15 minutes instead. Once done, pull the skin off the pumpkin and discard. Put the soft pumpkin pieces into a food processor, blender, or mash with a potato masher to make pumpkin puree! That’s it! Here’s a great YouTube video that shows this process from Clean & Delicious.
4.5 from 16 votes
Vegan Pumpkin Curry Pasta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
This recipe for pumpkin coconut curry pasta is 100% vegan, uses just 10 ingredients and comes together in 20 minutes. It's perfectly spiced, savory, and sweet. Creamy. Cozy. Warm. Flavorful.
Course:Dinner, Entree, Main Course, Pasta, Sauce
Cuisine:Gluten-free Option, Italian, Vegan
Keyword:curry, pasta, pumpkin, sauce, vegan
Servings: 4 servings
Calories per Serving: 642 kcal
Author: Pasta-based
Ingredients
- 1tablespooncoconut oil
- 1/2cupyellow onion(diced)
- 2clovesfresh garlic(minced)
- 1tablespoonfresh ginger(minced)
- 2tablespoonmild, yellow curry powder
- 14ouncescoconut cream(1 can - cream only - do NOT shake can)
- 14ouncespumpkin puree(1 can) *see notes for fresh method*
- 14ouncesdiced tomatoes(1 can)
- 1/4teaspoonnutmeg
- 1/4cupgreen onion(chopped)
- 8ouncespasta
- fresh lime juice
US Customary - Metric
Instructions
Bring a large pot of generously salted water to a boil. Add pasta. Follow package instructions, boiling time may vary. Drain and set aside.
Meanwhile, in a large pan, heat coconut oil over medium heat. Add diced onion, minced garlic, and minced ginger. Stir and cook until soft, about 3 minutes. Be careful not to burn the garlic.
Add curry powder and stir. Cook for an additional minute until curry is fragrant. Optional: add a pinch of cayenne pepper if you want it spicy.
Pour pumpkin puree and diced tomatoes into the pan. Add coconut cream to the pan, scooping out only the harder cream that sits on top and discarding the liquid. It's okay to get some coconut water but definitely get all the cream. Stir to combine and bring to a simmer. Simmer for 5 minutes, stirring frequently.
Add 1/4 teaspoon nutmeg and 1/4 cup chopped green onions. Stir to combine. Add cooked and drained pasta. Mix well. Garnish with a squeeze of fresh lime.
Recipe Video
Recipe Notes
To make this recipe gluten-free, use your favorite gluten-free pasta.
*To roast pumpkin instead of using canned pumpkin purée: Preheat oven to 400°F. Cut a small pumpkin in half and scrape out the seeds. Drizzle pumpkin with olive oil. Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes. OR place cut side down on a plate and microwave for 15 minutes, checking occasionally. Once soft, peel the skin off the pumpkin and mash the pieces in a food processor, blender, or with a potato masher.
Nutrition Facts
Vegan Pumpkin Curry Pasta
Amount Per Serving
Calories 642Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 33g206%
Sodium 26mg1%
Potassium 932mg27%
Carbohydrates 65g22%
Fiber 9g38%
Sugar 8g9%
Protein 13g26%
Vitamin A 15650IU313%
Vitamin C 19.6mg24%
Calcium 106mg11%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
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