5 Pumpkin Soups With Chickpeas, Lentils, and More

Creamy pumpkin soup and crisp croutons make a satisfying contrast on a fall menu. Start with a chickpea version, or serve smaller portions of pumpkin and shrimp soup as an appetizer.

Chickpea and pumpkin soup brings together creamy pumpkin and chickpeas, with chard adding an earthy note. Precooked chickpeas give you a practical starting point for this autumn first course. Serve it with croutons for a crisp contrast to the soup.

Pro tip: you can bake individual portions with grated Gruyère on top, taking a cue from French onion soup.

Pumpkin soup with shrimp pairs a creamy pumpkin base with shrimp and a touch of fresh chile. Serve smaller portions with croutons when you want an appetizer rather than a first course. Chives add a fresh note against the richness of butter and cream.

Pro tip: you can reserve a few shrimp to garnish each serving.

Pumpkin and Lentil Soup pairs Delica pumpkin with red lentils for a hearty, creamy autumn soup. This version also includes chickpea flour and Italian kale, known as cavolo nero. The greens bring an earthy counterpoint to the pumpkin.

Pro tip: you can chop the kale stalks and simmer them with other vegetables for about half an hour to enrich broth.

Pumpkin and Potato Soup has a delicate flavor and creamy texture that make it especially appealing to children. Serve it as a fall first course with croutons alongside. Thyme adds an herbal note to the mellow pumpkin-and-potato pairing.

Creamy pumpkin and chickpea soup with homemade croutons balances a smooth base with the crunch of bread. Precooked chickpeas make this a straightforward choice for your fall soup rotation. Rosemary and garlic give the pumpkin pairing a savory edge.

Pro tip: you can choose Delica or Mantovana pumpkin for a thicker, creamier soup.