Makes 4 servings | Serving size: 1⁄2 pumpkin (1 for softball sized)

PREP TIME: 15 min

COOK TIME: 30 min

The curry is actually baked inside of the pumpkin, which makes it really flavorful and delicious. Feel free to add cooked chicken when you mix in the quinoa and veggies. You’re absolutely gonna love this one!


  • 2 sugar pumpkins (size of a small cantaloup)*
  • 1 cup light coconut milk
  • 1 teaspoon red curry paste
  • 1 teaspoon chicken bouillon (vegetable bouillon, if needed)
  • 1 cup cauliflower florets
  • 1 large russet potato
  • 1 medium white onion
  • 3 tablespoons extra virgin olive oil, divided
  • 1⁄2 teaspoon salt
  • 2 teaspoons curry powder
  • 1⁄2 teaspoon turmeric
  • 1⁄2 cup quinoa
  • 1 cup low-sodium chicken broth (vegetable, if needed)


  1. Preheat the oven to 350°F.
  2. Carve open the top of the pumpkin to make a lid, then scoop out the seeds and pumpkin strings.
  3. With a basting brush, lightly coat the outside of the pumpkins with 1 tablespoon olive oil.
  4. Fill each pumpkin with 1⁄2 cup coconut milk, 1⁄2 teaspoon red curry paste, and 1⁄2 teaspoon chicken bouillon. Place the top back on.
  5. Toss the cauliflower, onion, and potato with 2 tablespoons olive oil, salt, curry powder, and turmeric.
  6. Spread the chopped vegetables on a foil-lined baking sheet in a single layer next to the pumpkins.
  7. Bake for 45 minutes.
  8. While the pumpkins are baking, cook the quinoa in chicken broth, according to package directions.
  9. Once the pumpkins have finished baking, toss the veggies and quinoa together.
  10. Place the mixture inside of the pumpkins.
  11. Scrape the sides of the pumpkin, being careful not to pierce the skin.
  12. Mix everything together and serve!

*You can also do single serve pumpkins if you do softball size sugar pumpkins and just divide the filling accordingly. The cooking time remains the same.

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