Ok honestly, I do NOT care that the holidays are over. I LOVE PUMPKIN. I was craving something spicy and hearty but of course, gluten-free, dairy-free and healthy. I have some pretty huge fitness goals this year and need to feed my bod the best fuel possible. This recipe was so creamy and delicious, I just PRAY TO THE FOOD GODS you try it and love it as much as I did.

Gluten-free, dairy-free, hearty and nutritious. Please note, this recipe DOES call for a lot of canned products which I normally try to use very little of but if you can find quality brands, these products still offer tons of nutrition.

Servings: 6
Prep Time: 5 Minutes
Cook Time: 40 Minutes


  • 1 White onion Chopped
  • 3 Cloves garlic Chopped
  • 1 Cup Green olives
  • 1 Can Coconut Milk You can use light here but the I like the regular version for texture!
  • 1 Small can Bamboo Shoots
  • 1/2 Green pepper Chopped
  • 1/2 Yellow Pepper Chopped (You can use ANY color you wish!)
  • 5 Drizzles Olive oil
  • 2 Tbsp Red Curry Paste You can definitely make your own too!
  • 1 Can Jicama You can use fresh if you have it!
  • 5 Dashes Paprika
  • 5 Dashes Ground Pepper
  • 5 Dashes Dill
  • 5 Dashes Ground Ginger
  • 1/2 Can Pumpkin Puree You can definitely do a whole can to make it richer. That won’t mess anything up you pumpkin heads!


In a soup pot, bring olive oil to medium heat. When hot, add onions and cook for about 4 minutes until onions are translucent.

After onions are clear, add peppers, garlic, coconut milk, curry paste, pumpkin and spices. Cook for about 5 minutes.

Then add olives and bamboo shoots and simmer for 30 minutes. We enjoyed this over gluten free rice noodles but you can enjoy with brown rice or alone!

Pumpkin curry