Pumpkin Curry Buddha Bowl

I know what you're thinking. Another pumpkin recipe?! Yes, but hear me out! This one is savory and not at all like the other pumpkin treats I've been posting about for weeks now. And what is fall without the endless pumpkin creations each year?


Funny thing about this recipe: it started as a pumpkin bisque. I had tried the spiced pumpkin bisque at Whole Foods a few weeks back and was trying to recreate it at home. While the recipe is still delicious, it wasn't the bisque I was hoping for and is definitely better served with some veggies over rice.


Another fun fact about this recipe: I had never made a curry dish before. This recipe was just surprise after surprise. BUT what a wonderful surprise when it results in a delicious, warm, and healthy dish. Now if only the highs could reach below 80 here in Tampa and we'd really be ready for fall.


Your turn:
1. What's one ingredient you find yourself using a lot this time of year?
2. Is it beginning to feel like fall wherever you are?

Pumpkin Curry Buddha Bowl

  • 1 can unsweetened coconut milk
  • 1 can pumpkin puree
  • 1 cup chicken broth (or vegetable broth if you want to keep it vegetarian)
  • 4 garlic cloves
  • 1 tsp curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • sprinkle of red pepper flakes
  • 3 cups cooked rice
  • 1 red bell pepper, sliced
  • 1/2 head cauliflower, chopped
  • 1 can garbanzo beans, rinsed
  • Parsley for garnish
  1. Heat oil in a large sauce pan over medium heat, adding in the garlic to cook until fragrant.
  2. Stir in the pumpkin puree, coconut milk, broth, and seasonings, and bring the mixture to a boil.
  3. Once boiling, add in your red pepper, cauliflower, and garbanzo beans.
  4. Cover and simmer for about 30 minutes, or until the curry has thickened.
  5. Serve over rice and garnish with desired parsley.

*The vegetables could easily be swapped out in this recipe.