Curious about what to serve with pumpkin soup? From fresh baked bread to a bright salad to roasted veggies, find the best pairing ideas.
Pumpkin is a nutrient-dense vegetable that makes its debut in the fall. One of the best ways to eat pumpkin is by making a pumpkin soup.
This soup bursts with flavors of the season. Warming spices and a creamy, rich taste make pumpkin soup a fall favorite.
Pumpkin soup is best when paired with a delicious side or main course to help round out the meal. I’m taking the guesswork out of the question about what to serve with pumpkin soup for dinner, along with sharing 48 delicious recipes.
Soup and bread are a perfect combo, no matter the type of soup you’re eating. Because pumpkin soup often has a rich, creamy texture, it’s best served with a hearty bread that will hold up to the thickness of the soup.
What bread goes with pumpkin soup? When it comes to what to service with pumpkin soup, here are delicious, hearty bread recipes that will pair well with pumpkin soup.
Who doesn’t love a soup and salad? There are so many delicious, fall salads that pair well with pumpkin soup, making this combination an easy choice.
Turn your salad into an entrée by adding a plant-based protein like beans, tofu, or tempeh. You can also keep it simple with a side salad made from seasonal vegetables and your favorite vinaigrette.
Leafy green salads
Leafy green salads make for a lighter side to pair with pumpkin soup. Try one with shredded kale and roasted root vegetables or a simple salad with mixed greens, dried cranberries, and pumpkin seeds. Give these leafy green salads a try.
Salad with fruit
What to serve with pumpkin soup for dinner? Salad with fruit can be a great choice.
If you want to add some sweetness to your side salad, try adding seasonal fruits to your favorite leafy green salad and topping it with my grape vinaigrette. Give these salads a try.
Lentil or bean-based salads
What protein to serve with pumpkin soup? If you’re looking for a heartier salad to pair with your pumpkin soup, a lentil or bean-based salad is a great choice.
Lentils and beans are both an excellent source of fiber and plant-based protein which will help to fill you up and keep you satisfied. Also try these salads.
Pumpkin soup can double as a side or as the star of the meal. And when it comes to what to serve with pumpkin soup for dinner, sides are great options.
If you plan on making pumpkin soup part of the main dish, then you’ll need a few sides to add to the table.
These hearty sides will complement your favorite pumpkin soup recipe while also helping to round out your meal.
A creamy risotto with seasonal vegetables like butternut squash, radicchio, or mushrooms paired with walnuts or pepitas plus herbs like sage or thyme makes for a tasty accompaniment to pumpkin soup. You can also try a creamy rice recipe.
Boost the nutrition of traditional risotto by subbing a whole grain like farro in place of arborio rice if desired. Nuts and seeds add healthy fats and fiber while herbs boost flavor without adding sodium.
Roasted root vegetables
Wondering what to serve with pumpkin soup? Well, pumpkin soup also pairs well with root vegetables that are in season throughout the fall and winter. Think parsnips, celeriac, beets, or turnips.
You can also turn these vegetables into a roasted vegetable salad mixed with feta or goat cheese if you include dairy in your diet.
You can also pair pumpkin soup with lighter veggies like asparagus, zucchini, and Brussels sprouts. Try these veggies.
Another idea for what to serve with pumpkin soup: Potatoes. Any kind of potato works well as a pairing with pumpkin soup. Smashed red potatoes, baked russet potatoes, or a colorful mix of roasted rainbow potatoes.
You can also try blending potatoes right into your pumpkin soup for extra thickness. This is a great way to give your soup extra creaminess without adding cream.
Here’s the absolute best thing to choose when you’re considering what to serve with pumpkin soup: a main course.
So what protein to serve with pumpkin soup? If you’re starting your meal with pumpkin soup, try one of these plant-based entrees for an ideal pairing.
Pumpkin soup doesn’t need to stand alone! Create a fun toppings bar to add crunch and flavor to your soup. Check out a few of these delicious toppings ideas.
Croutons or roasted chickpeas
When it comes to what to serve with pumpkin soup for dinner, use day-old bread to make your own or buy pre-made croutons.
They’re versatile and easy to add to any soup, including pumpkin soup. You can also go with roasted chickpeas or homemade crackers.
Nuts or seeds
Nuts and seeds offer an excellent source of heart-healthy fats plus some fiber and protein. Top your soup with your favorite seeds like pepitas, ground flaxseeds, or sunflower seeds for some extra crunch.
You can also try adding nuts like walnuts or chopped almonds, or some of these recipes.
Cheese is an excellent topping for a creamy pumpkin soup. I recommend sharp Cheddar cheese, but others like smoky gouda or Parmesan work as well. You can also try these recipes.
Coconut cream or sour cream
Toppings like sour cream or coconut cream are a great way to up the creaminess factor of your pumpkin soup. Adding a small amount of either topping will make your soup that much more decadent.
The bottom line
Pumpkin soup is a staple in the fall and winter. There are so many recipes that pair well with this type of soup that you’ll want to make it all season long.
Enjoy pumpkin soup as an appetizer, side, or as a standalone dish with multiple toppings. No matter what you choose, you can’t go wrong with a delicious pumpkin soup.
- Emily Fabulous
- Strength & Sunshine
- The Forked Spoon
- Baking with Butter
- Toby Amidor, RD, author of The Easy 5-Ingredient Healthy Cookbook
- The Healthy Epicurean
- To Taste
- The Oregon Dietitian
- The Domestic Dietitian
- Melissa Traub, RDNourish by Nic
- My Vegan Minimalist
- Jackie Silver Nutrition
- Malina Malkani, MS, RDN, author of Simple & Safe Baby-Led Weaning
- The Sound of Cooking
- Vandana Sheth, RD, author of My Indian Table
- Lettuce Veg Out
- Jackie Newgent, RD, author of 1,000 Low-Calorie Recipes
- Plant Well
- My Pure Plants
- Joyful Eating
- The Miller’s Kitchen
- Through the Fibro Fog
- Jessica Levinson, RD, co-author of We Can Cook
- Marisa Moore, RD
- Bigger Bolder Baking
- Love & Lemons
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