pumpkin & shrimp curry

I think my Madison friends will really enjoy this recipe. It is from L’Etoile Restaurant in Madison, Wisconsin. If you are from the area, you know what L’Etoile is and what it is all about.

L’Etoile is a restaurant that focuses on supporting local farmers and artisan producers and it just so happened that this recipe was featured in a recent Bon Appétit. I always get really excited when I’ve either been to or know of a restaurant that is featured in Bon Appétit or Food & Wine. It makes me feel like I kind of know about the food world. :)

The recipe sounded great – I love all things curry – and because L’Etoile has such a great reputation I figured it would be a good one. I switched a few things up in the recipe, mainly because I get frustrated when recipes call for 1/2 can of coconut milk or 3/4 cup broth. I don’t want to open it, use half and then throw the rest away! Right?

But the curry, oh this curry.

It was slightly sweet, really creamy and we loved the flavor. It is definitely a warming dish, perfect for fall and winter evenings.

I definitely wouldn’t skip the roasted squash, the texture was a welcome addition to the smooth curry. Since the curry itself didn’t really contain any veggies, I served it over brown rice and steamed green beans, but your favorite vegetable would work.


Pumpkin Curry

by Emily Dingmann (adapted from L’Etoile)

Prep Time: 5 min

Cook Time: 45 min

Keywords: soup/stew entree gluten-free Indian fall winter

A twist on the standard curry and a great way to enjoy it in the fall or winter!

Ingredients (4 servings)

  • 2 Tbsp butter or oil (I used ghee)
  • 1 cup sliced onion
  • 5 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1 can pumpkin (make sure it is plain!)
  • 1 cup coconut milk
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp red pepper flakes
  • 1 cup roasted squash, chopped
  • 1 lb shrimp
  • juice from 1/2 lime
  • cilantro for garnish
  • brown rice and vegetable for serving


Heat oil in large pan.

Saute onions for about 10 minutes.

Add ginger and garlic and saute for about 1 minute.

Add pumpkin, stirring to combine.

Add coconut milk and seasonings.

Simmer for about 20 minutes, or longer.

Add squash and shrimp and heat until shrimp is hot.

Mix in lime juice and serve over brown rice and steamed vegetables.

Garnish with cilantro.

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  1. Erica says

    Sounds delicious :) How much pumpkin was in the can you used? The cans I usually get are really big… I can’t imagine using the whole thing.

  2. says

    I love pumpkin and curry together! I have a coconut pumpkin chickpea curry recipe that I really enjoy that sounds very similar to this. However I’m imagining that shrimp would be a super delicious change up in that, would have never thought to add shellfish?! sounds great :)

  3. beth says

    Em, If your ever looking for ideas – I have one – I love squash, but I am afraid to make it/prep it – it seems to overwelming so I usually skip over anything with it. Any tips on how to make it, OR the best to buy? Beth

  4. says

    I love the idea of the shrimp. I made some pumpkin curry last week and thought I’d add lentils to my next batch. Now I’m thinking I may go with shrimp!

  5. says

    I am really wishing you still lived right across the river so I could run over for a bite of this! I admit I was a bit hesitant when I heard “pumpkin” with curry, I thought it would be too sweet. But with all of the wonderful ingredients you have included, it looks absolutely delicious and it needs to be the next curry dish I make!

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