Mama Mishmash

healthy and easy coconut curry recipe

Curry + Coconut + Pumpkin

Do it: Pair with cardamom and whiskey cocktail


1 medium-sized pumpkin

1 tablespoon olive oil

¼ cup coconut milk (organic canned is okay – I use Native Forrest)

3 cups veggie broth (a little less if you want a thicker soup)

2 tablespoons curry powder

Dash of salt

Optional Toppings

Pumpkin seeds (store bought or you can roast the seeds from the pumpkin!)

Swirl of coconut milk

Coconut flakes


Hemp seeds

Preheat oven to 400˚.

Cut off the top of the pumpkin and cut into 4 pieces. Remove seeds and set aside if you want to roast them.

Place each quarter of the pumpkin face down on a baking dish and roast for 35-40 minutes or until pumpkin is soft.

In a medium-sized pan heat 1 tablespoon olive oil and curry powder for 20 seconds then scoop out pumpkin meat from skins and add to pan.

Add 2 cups veggie broth to pumpkin and curry mixture. Bring to a boil then reduce to a simmer, and let cook for 2 minutes.

Remove from heat and pour into blender. Feel free to add more veggie broth here if you want a thinner consistency. Blend until smooth then return to sauce pan and add in ¼ cup coconut milk, and let simmer until ready to eat!