Bistro 16 Pumpkin Soup Recipe

This easy Bistro 16 pumpkin soup has all the right winter vibes. It is ridiculously easy and is gloriously thick and creamy. You can serve it with a side of crusty cheese bread that is dipped into the soup again and again. 


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 1 kg peeled pumpkin, diced (oven-roasted for richer flavour)
  • 1 large potato, peeled, diced
  • 1L chicken style liquid stock or vegetable liquid stock for Vegetarians
  • 1/2 cup (125ml) thin cream



  • Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
  • Add garlic and spices and cook, stirring, for 30 seconds.
  • Add pumpkin, potato and stock and bring to the boil.
  • Turn heat to low, cover and simmer for 30 minutes.
  • Allow to cool slightly, then blend in batches.
  • Return soup to the pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired