Creamy, vibrant, and ready in under 40 minutes — this Pumpkin Tofu Thai Red Curry brings fall flavors with a Thai twist.
Pumpkin Tofu Thai Red Curry: A Thai-Inspired Fall Bowl of Goodness
Thai pumpkin curry has been a favorite of mine for a while. I used to order it from this spot near my mom’s house that served it inside a tiny pumpkin — it was just wonderful. That dish inspired me to create my own version, Pumpkin Tofu Thai Red Curry. With fall here, it felt like the perfect time to bring those flavors to life. I added a whole can of pumpkin purée and fresh pumpkin (or fall squash) — double the pumpkin, double the goodness. Add a little spice if you like, but you’ll love this warm, creamy (and orange!) broth filled with tofu and veggies.
Why You’ll Love This Recipe
Creamy and flavorful. The pumpkin and coconut milk blend into a velvety sauce with just the right amount of spice from the red curry paste.
Quick and one-pot. Ready in about 35 minutes, this curry is simple enough for weeknights but delicious enough for entertaining.
Double the pumpkin goodness. This curry uses both pumpkin purée for a creamy base and fresh pumpkin or squash pieces for texture and bite.
Naturally vegan and gluten-free. It’s plant-based comfort food that fits a variety of dietary preferences.
Customizable. You can easily add extra veggies, adjust the heat, or swap tofu for chickpeas.
Ingredient Highlight: Pumpkin
Pumpkin adds a silky texture and natural sweetness that perfectly balances the spice of the Thai red curry paste. It’s not only seasonal but also packed with vitamin A, fiber, and antioxidants — all while giving the dish that gorgeous golden-orange color. Whether you use canned pumpkin purée or roasted cubes of fresh pumpkin, it brings cozy fall vibes to this Thai-inspired favorite.
Madly Delicious Must-Know Tips and Questions
Get the Flavor Right: Start by sautéing the aromatics and curry paste to release the oils — this step makes all the difference in depth and aroma.
Use Good Curry Paste: Maesri gives you authentic Thai flavor and heat, while Thai Kitchen offers a milder, more accessible option.
Perfect Texture: Simmer the cauliflower first so it cooks evenly, then add the rest of the vegetables. This helps prevent overcooking and keeps everything tender but not mushy.
Can I make this ahead of time?
Yes! The flavors deepen overnight. Store it in the fridge for up to 4 days, or freeze for up to 2 months.
Can I add greens or other veggies?
Definitely. Spinach, kale, or even snow peas work beautifully — just stir them in during the last few minutes of cooking.
Let’s Dish: Did You Know?
Thai curry pastes are traditionally made by pounding fresh herbs and spices in a mortar and pestle — a method that dates back centuries. Each region of Thailand has its own style, but red curry paste (kreung daeng) is among the most beloved for its balance of heat, aroma, and color. When paired with creamy coconut milk, it creates that unmistakable rich, fragrant base that’s become a global favorite.
Looking for a warming Fall dish? Then try my Pumpkin Tofu Thai Red Curry!
A creamy, Thai-inspired fall dish filled with pumpkin, tofu, and warming spices. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Pumpkin Tofu Thai Red Curry
Equipment
- Medium to large pot of dutch oven
Ingredients
- 2 tbsp coconut oil
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced or grated
- 1 serrano pepper, minced (optional)
- 1 (15-ounce) can pumpkin puree
- 3 tbsp Thai red curry paste (such as Thai Kitchen)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup vegetable broth or water
- 1¼ cup cauliflower florets, bite-sized
- 1 cup pumpkin or winter squash of choice, cubed in bite-sized pieces (if using squash, try delicata or acorn)
- ½ red bell pepper, cut into strips, then halved
- 8 ounces extra-firm tofu, pressed (if needed) and cubed
- 1 tbsp pure maple syrup
- 1 tbsp low-sodium soy sauce or tamari, plus a splash or two more
- ¾ tsp salt, adjust to taste
- 1-2 limes, juiced
- Serve with cooked jasmine rice
Optional Garnish
- Chopped cilantro
- Thinly sliced serranos or Thai chilis
- Lime wedges
Instructions
- Sauté the base: In a medium to large pot or Dutch oven, heat 2 tbsp coconut oil over medium heat. Add ½ diced yellow onion and cook for 3–4 minutes until softened. Stir in 2 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 minced serrano pepper (if using). Cook for another 1–2 minutes, until fragrant.
- Build the curry flavor: Stir in 3 tbsp Thai red curry paste and cook for 1 minute to release its aroma. Add 1 can pumpkin purée, 1 can coconut milk, and 1 cup vegetable broth or water. Whisk or stir until smooth and creamy.
- Cook the cauliflower: Add 1¼ cups cauliflower florets to the pot and simmer for about 5 minutes, uncovered, to give them a head start.
- Add remaining ingredients: Stir in 1 cup cubed pumpkin or winter squash, ½ red bell pepper, and 8 ounces cubed tofu. Season with 1 tbsp maple syrup, 1 tbsp soy sauce or tamari, and ¾ tsp salt. Simmer gently for about 15 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
- Finish and serve: Remove from heat and stir in the juice of 1–2 limes. Taste and adjust seasoning—add more soy for saltiness or a little maple for balance.Serve warm with rice or noodles and top with chopped cilantro, sliced serranos or Thai chilis, and lime wedges, if desired.