Fall is time for this creamy pumpkin soup recipe in my house. I either use fresh pumpkin (typically sugar pumpkins) or canned pumpkin purée when I am bored of pumpkin bread! Want to know what to serve with pumpkin soup? I've compiled my favorite sides and toppings to make your soup taste better and take it to the next level!
Looking for a quick cheat sheet? Check out this infographic (but read on for specific occasions where different ideas will work best!)
Bread has to be the first (and most comprehensive) thing on this list. Because, what's a good soup on a chilly day without some great bread?! Pumpkin soup is really creamy, regardless of whether you use an immersion blender or a regular blender. So, bread, especially crusty bread, is a great way to sop up thicker soup straight from a large pot.
- I love pairing pumpkin soup with focaccia or will toast a nice French baguette or sourdough.
- Make a fresh batch of cheddar biscuits? Then pair this creamy soup with that (though it's not as great for dipping).
- If you're having a spicy version, you can try pairing the soup with some Indian samosas or even homemade naan
- If you want something more hearty, you can pair the soup with some empanadas (especially spinach and mushroom ones, chef's kiss!) or cornbread (or this skillet cornbread quiche)
Crispy roasted vegetables make a really hearty complement to most creamy soups. This pumpkin soup is no exception. I find that hearty root vegetables or crucifers tend to pair amazingly.
- Nothing beats pairing a soup with crispy smashed potatoes (or French fries, or any roasted potatoes, really). It makes for a great side and leaves you feeling really satiated afterwards.
- You can also think about roasting cauliflower, broccoli, or Brussels sprouts (check out these air fryer Brussels sprouts)
- If you're in the mood for something more elaborate, you can pair this soup with these baked or air-fried avocados.
Soup and salad are obviously a match made in heaven. I find that hearty salads pair well with this pumpkin soup (but can be cold or hot)
- Simple tossed salad (i.e., grab a green, grab something crunchy, grab a dressing, and call it a day!)
- Lemony kale salad topped with Pecorino, pepitas and a homemade green goddess dressing
- Any kind of Caesar salad (I make a variation of this Brussels sprouts Caesar with roasted chickpeas, which happens to be vegan)
- Crunchy salad with Asian-inspired flavors (like this slaw, which is really a crunchy cabbage salad, or this Daikon salad)
- Delicious and herby (and keto) tabbouleh salad, that transports you to the Mediterranean!
Pumpkin soup toppings & garnishes
If you're looking for a great way to dress up a plain pumpkin soup, here are some great ideas to add texture and flavor.
- Swirl of cream (heavy cream, coconut cream, or even coconut milk)
- A dollop of sour cream or a squeeze of lemon to add a tart complement
- A drizzle of olive oil to help bring the flavors to life!
- Toasted nuts (like almonds, peanuts, pecans, or walnuts)
- Toasted seeds to keep it nut-free - sunflower seeds, sesame seeds or best yet, pumpkin seeds are a great crunchy garnish. To toast pumpkin seeds, remove the fleshy strings, dry the seeds, season with oil and spices, and roast at 350F for 10-15 minutes.
- Croutons or roasted chickpeas (if you want a gluten-free crouton!)
- Go for a sweeter flavor (honey, maple syrup or brown sugar)
- Fresh herbs, like basil, parsley, chives (or scallions!)
- Freshly grated cheese, like Parmesan or Pecorino, or crumbled goat cheese, gorgonzola, feta or cotija cheese (or check out one of these cotija cheese substitutes!).
Hope you enjoy these with a steaming bowl of pumpkin soup - let me know your favorites in the comments!