Paleo Pumpkin Curry

Nourishing and satisfying pumpkin curry! This easy recipe is perfect for fall, with warming spices, notes of pumpkin, and nutrient-dense chicken bone broth.



  • 2 tbsp avocado oil
  • 1 lb chicken thighs, cut into bite sized pieces
  • 1 onion, diced
  • 8 cloves garlic, minced
  • 2 cups butternut squash, peeled & chopped
  • 1 head cauliflower, cut into florets
  • 2 tbsp curry powder
  • 1 tsp Celtic sea salt
  • 1 15oz. can pumpkin purée
  • 2 cups Bonafide Provisions Chicken Broth or Bonafide Provisions Chicken Bone Broth 
  • 1 13.5oz. can coconut milk



  1. Heat avocado oil in large dutch oven or stainless-steel pot over medium heat. Add in bite size chicken pieces and brown, about 3-4 min.
  2. Add in onion and garlic and sauté until translucent, about 1-3 min.
  3. Then add in butternut squash, cauliflower, spices, pumpkin puree, and chicken bone broth. Bring to a boil, then turn heat down and cover the pot, stirring occasionally. Cook until butternut squash is fork tender, approx. 20-30 min.
  4. Once the squash is tender, stir in the coconut milk and let simmer for 5 min. Turn heat off and serve over rice or cauliflower rice, and garnish with fresh herbs. 

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