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Indulge in the delightful flavors of this creamy pumpkin chickpea curry! Bursting with aromatic spices like curry powder, garam masala, and cardamom, this dish also carries a touch of warmth from sliced serrano peppers and a creamy, silky sauce made with pumpkin purée and coconut milk. Not only is this recipe a plant-based favorite, but it’s also one we eagerly recreate week after week in our own kitchen!
Why this pumpkin curry soup works
- The perfect blend of sweet, spicy, and creamy flavors!
- Pumpkin purée has a subtle sweetness to balance out the heat from the serrano peppers and spices.
- The addition of chickpeas provides a protein-packed element to make this dish a well-rounded meal.
- It’s easy to prepare, making it a great option for a weeknight dinner or even meal prepping for the week ahead.
- The leftovers taste even better the next day as the flavors continue to develop!
Ingredients needed to make the best pumpkin coconut curry
Here’s everything you need to make this pumpkin chickpea curry…
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- Pumpkin purée
- Coconut milk (full fat)
- Canned chickpeas
- Serrano peppers
- Aromatics (yellow onion, garlic cloves, and fresh ginger root)
- Ghee
- Spices (curry powder, garam masala, ground cardamom, salt and pepper)
- Limes
- Fresh cilantro
Tip:
Make sure to buy pure pumpkin purée and NOT pumpkin pie filling. They are two different products and could significantly alter the flavor of your curry.
How to make pumpkin curry with chickpeas
Learn how to make this delicious pumpkin chickpea curry with this simple step-by-step tutorial…
Step 1: Cook onions and spicy peppers
- Start by heating a large pot or Dutch oven over medium heat.
- Add in a tablespoon of ghee and let it melt.
- Once melted, add chopped onions and sliced serrano peppers to the pot. Cook until onions are translucent, about 5 minutes.
Tip:
You can remove the seeds from the serrano peppers or just use one if you want less heat and spice.
What other type of pepper can I use in place of serrano peppers?
If you can’t find serrano peppers, you can substitute them with jalapeños or even green bell peppers for a milder version.
Step 2: Add in aromatics and spices
- Once the onions are translucent, add minced garlic and grated ginger to the pot. Cook for another minute.
- Then, add curry powder, garam masala, ground cardamom, salt, and pepper. Stir the spices into the onion mixture until fragrant, about 30 seconds to a minute.
Tip:
Use a microplane grater to easily grate the ginger and garlic for this recipe if you don’t feel like mincing them.
Doesn’t garam masala already have cardamom?
Some garam masala blends may have cardamom, but it’s not always a guarantee. Adding an additional pinch of ground cardamom will help enhance the flavor profile of this dish!
What if I can’t find curry powder?
You can make your own curry powder by combining equal parts of ground cumin, coriander, turmeric, cinnamon, and cayenne pepper.
Step 3: Add in pumpkin purée and coconut milk
Now that you have the base of your curry, it’s time to add in the star ingredients – pumpkin purée and coconut milk!
- Add a can of pumpkin purée and a can of full-fat coconut milk to the pot. Use a whisk to combine all the ingredients together until smooth and creamy. Make sure there are no lumps!
- Let the mixture come to a gentle simmer, then reduce the heat to low.
Tip:
Make sure to use full-fat coconut milk for a creamier sauce. You can also use lite coconut milk if you want a lighter version. Just be mindful that using lite coconut milk might result in a curry that’s thin and watery.
What if I don’t like coconut milk?
You can substitute coconut milk with heavy cream or even whole milk for a less creamy version. However, keep in mind that this will alter the overall flavor of the pumpkin curry recipe.
Can I use fresh pumpkin in place of canned?
Yes, you can! Just make sure to cook and puree it beforehand.
Step 4: Add in chickpeas and let it simmer
- Drain and rinse two cans of chickpeas, then add them to the pot. Stir to combine with the pumpkin coconut sauce.
- Cover and let the curry simmer for about 20 minutes until heated through, and flavors are well combined.
Tip:
If you prefer a thicker sauce, you can mash some of the chickpeas with a fork before adding them to the pot.
Can I use dried chickpeas instead?
Yes, you can! Just make sure to soak and cook them beforehand.
Are garbanzo beans the same thing as chickpeas?
Yes, garbanzo beans and chickpeas are the same thing. They just have different names.
I have too many chickpeas. What else can I make?
Oh, that has happened to me plenty of times! I normally like to toast up my leftover chickpeas in the oven and use them as croutons for my kale Caesar salad!
Can I use another vegetable in place of the chickpeas?
Absolutely! You can use any protein or veggies that you like in this pumpkin curry recipe. Some great options include broccoli, kale, or even spinach!
I actually have a curry recipe on the blog where I use cauliflower in my curry soup, and it’s delicious!
Step 5: Serve and garnish
- Once your curry is done simmering, take it off the heat.
- Uncover and add the juice of one lime and chopped cilantro. Stir until fully incorporated and taste to adjust seasoning (if needed).
Tip:
You can also top it off with some roasted pumpkin seeds for extra crunch and texture!
I’m not a fan of cilantro. What other herb can I use?
Fresh parsley or basil would work well in this dish as a substitute for cilantro.
Is this pumpkin curry gluten-free and vegan?
Yes, this pumpkin chickpea curry is gluten-free and vegan-friendly!
How to serve pumpkin curry recipe
Get ready to serve your pumpkin curry soup with chickpeas!
Whenever I whip a batch of curry, I like to serve over it some white basmati rice. Simply follow the instructions on the repackage and cook 2 cups of dry basmati rice to make sure I have enough leftovers.
If you don’t want to serve rice, you can always substitute some quinoa or cauliflower rice!
I also love to eat my curry with a side of garlic naan bread (or roti). These breads are perfect for dipping and scooping up all that creamy goodness.
For some extra nutrition, you can serve some steamed or roasted veggies on the side, like honey-roasted coriander carrots and crispy potatoes.
Tip:
You can also add a dollop of plain yogurt on top if you want to mellow out the spice level!
Recipe variations and substitutions
This pumpkin curry recipe is very versatile and can be customized to fit your preferences! Here are some ways you can switch it up:
- Use butternut squash or sweet potatoes instead of pumpkin puree.
- If you don’t have ghee, you can use any cooking oil of your choice.
- Try different types of protein like chicken, shrimp, or tofu instead of chickpeas.
- Experiment with different vegetables like bell peppers, green beans, or zucchini.
- Add some heat with extra serrano peppers or red chili flakes. You can also add in some chili oil!
How to store and reheat
When storing, make sure to keep the pumpkin curry separate from the rice. Use airtight containers to maintain freshness. Any leftovers can be refrigerated for up to 4 days.
To freeze the pumpkin curry, let it cool completely first. Then, transfer it to a freezer-safe bag and freeze it in an even layer. When you’re ready to eat, simply defrost it in the refrigerator overnight.
For reheating, you have a couple of options. You can use the microwave to reheat the curry, but be cautious as chickpeas have a tendency to burst. To avoid any mess, I recommend placing a paper towel or cover over the bowl!
Or, you can reheat it on the stovetop over low heat until it’s warmed through.
Love soup? Try out these other recipes:
- Roasted Red Pepper and Tomato Soup
- Roasted Tomatillo Chicken Soup
- Chicken and Dumpling Soup
- Butternut Squash Soup
- Mushroom Soup
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Pumpkin Curry With Chickpeas
Ingredients
- 2 tablespoons ghee
- 1 cup chopped yellow onion
- 2 serrano peppers (sliced (see note))
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 inches fresh ginger root (peeled and minced (1 1/2 tbsps))
- 5 cloves garlic (minced)
- 15 ounces pumpkin purée
- 13.5 ounces full fat coconut milk (see note)
- 31 ounces chickpeas (drained and rinsed (2 cans))
- 2 limes (1 juiced, other cut into wedges)
- 1/3 cup roughly chopped cilantro leaves
- Basmati rice (prepared according to package instruction (see note))
- Tandoori naan (warmed)
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Instructions
- In a high walled skillet or dutch oven, melt 2 tbsp ghee over medium heat. Add in onions and sliced serrano peppers, sauté for 4 minutes until onions begin to soften.
- Add the curry powder, ground cardamom, garam masala, kosher salt, black pepper, minced ginger, and minced garlic. Mix and sauté one minute until fragrant.
- Next, add in the pumpkin purée and coconut milk. Using a whisk, whisk the pumpkin and coconut until fully smooth and no lumps remain. Bring to a gentle boil. Add in the chickpeas and stir until they are evenly dispersed, cover, and lower the heat to simmer. Simmer for 20 minutes to allow the flavors to meld and sauce to thicken. (Prepare rice at this time)
- Uncover the curry and add juice of one lime and chopped cilantro. Stir until fully incorporated. Taste and adjust seasoning if necessary.
- Serve over basmati rice, with naan bread and lime wedges along side. Enjoy!
Notes
Serrano peppers
- If you want less heat you can use 1 serrano pepper or remove the seeds from the peppers, after removing the stem with a pairing knife.
Coconut milk
- This recipe calls for full fat coconut milk, if you use lite coconut milk the sauce will be more watery and is not recommended
Basmati Rice
- I typically cook 1 1/2 cups dry basmati rice, so I will have enough leftovers to go with the pumpkin chickpea curry. If you are freezing the curry, the rice is best prepared fresh.
Storage
- Store curry separate from rice in airtight containers. Leftovers will keep in refrigerator up to 4 days.
Freezing
- Prepare pumpkin curry and let cool fully. Transfer to a freezer safe bag and freeze in an even layer. Defrost in refrigerator overnight.
Reheating
- You can microwave curry to re-heat, I recommend placing a paper towel or cover over the bowl because chickpeas sometimes burst. You can also reheat on the stovetop on low heat until warmed through.
Simple. Satisfying. Flavorful. Do yourself a favor and make this! Served it over cauliflower rice for added veggies. *chef’s kiss*
Such a delicious and super simple dinner. Omitted the peppers because I was making it for my kiddos and served it over cauliflower rice. So comforting and satisfying. Thanks for sharing!
I’m so glad you loved it Erin! Great idea with the cauliflower rice.