Wondering what to serve with pumpkin soup for dinner? I’ve got you covered with this handy guide of 20+ tasty side dish recipes.
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Pumpkin Soup + Satisfying Side Dish = PERFECTION!
When serving pumpkin soup for dinner, some really stellar side dishes can really help complete the meal.
From classics such garlic bread and bruschetta, to healthier options such as sauteed spinach, there are so many options.
Keep reading to discover 20+ of the best side dishes to serve with your favorite creamy pumpkin soup.
The BEST Sides for Pumpkin Soup
Crostini are easy to make at home using just 3-ingredients – bread, olive oil and salt. This simple crostini recipe is the perfect appetizer for parties. You can make them ahead of time and serve them with a variety of toppings.
Crostini
Crispy Prosciutto is easy to make in the oven or air fryer. Perfectly crunchy and even better than bacon, enjoy it as a snack on its own or topping on your butternut squash soup.
Crispy Prosciutto
This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It’s the perfect salad for pairing with rich dishes.
Arugula Salad
These Oven Baked Chicken Legs are crispy on the outside and juicy on the inside. No breading needed! Turn to this easy recipe when you need a quick dinner or protein for meal prep.
Oven Baked Chicken Legs
Add a healthy boost of nutrients to your dinner with this easy Sauteed Spinach. Baby spinach is added to a skillet along with garlic and olive oil, then sauteed gently to create a simple side dish that pairs with any meal!
Sauteed Spinach
Roasted Cabbage Steaks with bacon and a garlicky, creamy mustard sauce. Perfection! This delicious side dish is always a hit.
Cabbage Steaks
Pretzel Bites with Cheese Sauce are the perfect snack for tailgating. Soft, chewy and bite size with a golden crust, they're perfect for dunking into a rich cheese dip that can be customized 3-ways.
Pretzel Bites with Cheese Sauce
This delicious Italian Radicchio Salad is dressed in a creamy lemon-vinaigrette and tossed with buttery calvestrano olives, tasty breadcrumbs and nutty parmesan cheese. And, a special tip ensures that your radicchio won't be bitter!
Radicchio Salad
This Fennel and Chickpea Salad is tossed in a light citrus vinaigrette & topped with parmesan. It’s the perfect make-ahead salad for potlucks or lunches.
Fennel and Chickpea Salad
Savory Delicata Squash is a winter side dish that’s really easy to prepare. There’s no peeling required and the maple flavors and warm spices taste divine!
Roasted Delicata Squash
This Shaved Brussel Sprout Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.
Shaved Brussel Sprout Salad
Apple Celery Root Slaw is an exciting twist on your basic coleslaw. Crisp apples and celery root combine with jalapeno, cilantro & pickled onions. It's sure to be a stand out side dish!
Apple Celery Root Slaw
This Kale Caesar Salad is topped with crispy homemade croutons and parmesan cheese. Massaging the creamy garlic dressing into the kale makes it extra tender and delicious.
Kale Caesar Salad
Red Cabbage Slaw is a super simple side dish recipe made without mayo. It’s tangy, delicious and crunchy.
Red Cabbage Slaw
You can serve Sauteed Zucchini and Squash with practically anything! It’s a simple side dish that showcases sliced and seared summer squash and savory Italian flavors.
Sauteed Zucchini and Squash
This grilled broccolini is topped with a tangy apple cider vinaigrette and marcona almonds for a delicious crunch. It’s a perfect side dish for autumnal menus or Thanksgiving.
Grilled Broccolini
Air Fryer Brussel Sprouts with Balsamic cook up crispy and delicious with minimal oil with the help of your air fryer! Dressed simply with balsamic vinegar and a sprinkle of salt. You'll love these!
Air Fryer Brussel Sprouts
How to cook perfect asparagus sous vide. Bright green, perfectly cooked spears. With three options for flavoring – garlic, parmesan or lemon.
Sous Vide Asparagus
These Roasted Brussels Sprouts with Balsamic Reduction & Cranberries make a simple and elegant side dish that both kids and adults love!
Roasted Brussels Sprouts with Balsamic Reduction
Instant Pot Artichokes are quick and easy to make with the help of your electric pressure cooker. Plus, this recipe gives them SO much flavor!
Instant Pot Artichokes
This Fennel Celery Salad comes together quickly and has such a delicious light lemon-parmesan vinaigrette and wonderful crunch. It's the perfect side salad for rich and hearty dishes like pasta or braised short ribs.
Shaved Fennel Salad
How to Make Ahead and Store
Many of these pumpkin soup side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Side Dish Recipes
- Sides for Burgers
- Sides for Chicken
- Sides for BBQ
- Sides for Pasta
- Sides for Brisket
- Sides for Salmon
- Sides for Steak
- Sides for Ribs
Did you Make Any of These Pumpkin Soup Side Dishes?
Please leave a comment and rating below, if you loved this round up of sides for pumpkin soup. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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What to Serve with Pumpkin Soup: 20+ Sides
Wondering what to serve with pumpkin soup for dinner? I’ve got you covered with this handy guide of 20+ tasty side dish recipes. Try one paired with this Pumpkin Soup recipe. It's a deliciously rich & creamy soup that’s perfect for chilly days.
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Servings: 6 people
Ingredients
- 1 3 pound pumpkin (halved vertically, seeds removed)
- 1 Tablespoon olive oil
- 4 cups bone broth (or chicken or vegetable broth, divided)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne
- Kosher salt and pepper (to taste)
- 1 Tablespoon pure maple syrup
- 1 Tablespoon bourbon
- 1/2 cup heavy cream
Maple Cream:
- 1/2 cup sour cream
- 2 Tablespoons pure maple syrup
- Salt and pepper (to taste)
For Serving:
Instructions
- Preheat oven to 425 degrees and line a rimmed baking sheet with tin foil or parchment paper. Place the pumpkin on the pan and drizzle each half with olive oil. Rub the oil over the inside of the pumpkin and sprinkle it with salt.
- Turn the pumpkin face down and roast until it is tender and cooked through, 40-50 minutes. Set aside until it’s cool enough to handle, about 10 minutes.
- Use a large spoon to scoop the pumpkin flesh into your blender. Discard the skin. Add 2 cups stock, being careful not to fill the container past the maximum fill line (work in batches if necessary), and process until smooth.
- Add the pumpkin puree to a large sauce pot and stir in the remaining broth, cinnamon, nutmeg, cayenne and a pinch of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the maple and bourbon, if using, and cream. Continue to cook another 5 minutes. Keep warm over low heat until ready to serve.
Maple Cream:
- In a small bowl stir together the sour cream and maple syrup until thoroughly combined. Season with salt and pepper, to taste.
To Serve:
- Serve soup hot in bowls with a drizzle of maple cream, chopped pecans and fried sage leaves. Enjoy!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Equipment
Nutrition
Calories: 238kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 77mg | Potassium: 508mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13734IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 1mg
