Pumpkin Curry Penne

Hey everyone! I know it’s been a while. We’re just trying to get to know our little man so I haven’t been spending any time in the kitchen aside from making myself some toast. I was planning on taking this time all along, what I wasn’t planning was for little man to come 3 weeks early so I don’t have as many recipes ready to share as I hoped. I did however happen to make this yummy curry in the days before he came. It’s quick, easy, creamy and the use of the pumpkin makes it the perfect pasta for fall.

As much as I love sweet pumpkin recipes like this or this, I really enjoy using pumpkin in savory dishes as well. It’s a nice change of pace. I’ve found that the deep earthy flavor of curry pairs very nicely with pumpkin. And because I like dishes with a little kick I add a little garam masala to the mix too. If you find that curry powder is enough spice for you feel free to leave out the garam masala.

Pumpkin Curry Penne Recipe

Serves 2 - 4 Prep Time: Cook Time:


  • 8 ounces dried penne pasta
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 teaspoon curry powder
  • 1/2 teaspoon garam masala (optional)
  • 1 cup pureed pumpkin
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 teaspoon kosher salt, plus more as needed
  • 2 green onions, diced



Bring a large pot of water to a boil and cook pasta according to package directions. Drain.


While pasta is cooking, heat olive oil in a pan over medium heat. Cook onion just until softened, about 3 minutes. Stir in the curry powder and garam masala. Stir in the pumpkin. Slowly pour in the chicken broth and heavy cream. Reduce heat to a simmer and cook until thickened slightly, 3 - 5 minutes.


Add pasta to the sauce and toss to coat. Stir in salt. Add more if desired.


Transfer pasta to a serving dish, sprinkle with green onions and serve.



Leave a Comment

  • Reply
    January 18, 2012 at 5:19 am

    I am amazed! I had developed a nearly identical recipe in my head to use up copious amounts of fresh pumpkin. In searching, I found your recipe. The only change I will make is to use a longer, wider pasta (perhaps tagliatelle) and add some roasted pumpkin cubes to the top before serving. Hmmm, I think some roasted pumpkin seeds on top of that would look pretty, too, don’t you?

  • Reply
    November 21, 2011 at 8:15 am

    Made this Sunday. Was sooo good! It went great with a pumpkin ale!

  • Reply
    Jenn's Food Journey
    November 18, 2011 at 3:47 am

    Des, I’m actually surprised to see you back and blogging so soon!! You are quite amazing!!
    This sounds so deliciously good! I would love to have a plate of it right now.. i don’t care that it’s not even 5am yet!! :)

  • Reply
    November 17, 2011 at 11:57 am

    Hey Matt, thank you for catching that. I added it in now :)

  • Reply
    November 17, 2011 at 11:31 am

    Just wondering, how should the pumpkin be cooked and when should it be added?

  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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