Pumpkin and butternut squash soup recipe

Warming, cosy and filling - this is autumn in a bowl

This is one of my favourite soups to make. There’s no better feeling than returning from work and curling up with a bowl of comfort.

    • 1/2 pumpkin
    • 300 grams of butternut squash
    • 1/2 fennel bulb
    • 1 onion
    • 2 garlic cloves
    • 750ml chicken or vegetable stock
    • 1 cup of non-fat milk
    • Olive oil
    • Salt and pepper
Preheat the oven to 200 degrees.
Peel and chop your pumpkin and squash into small cubes.
Lay out the cubes in a roasting tray, drizzle in olive oil and sprinkle with salt. Add the two garlic cloves (skins still on) and give it a good stir. Roast for about 30 minutes until soft.
About 25 minutes in, put a large saucepan on a medium heat and add in 2 tablespoons of olive oil. When sizzling add in the chopped onion and fennel, letting it all sweat for a few minutes, and stirring regularly until soft.
Pour in your stock and cup of milk.
Take the roasted pumpkin and squash out of the oven. Squeeze the garlic cloves out of their skins and add them to the pot. Let it simmer for about 10 minutes and then blend.

Dr. Helen Cummins is a lifestyle editor, publisher and successful entrepreneur, who has lived and worked in Palma de Mallorca for the past 20 years. She started abcMallorca.com in 2003 which has grown into one of the island’s largest websites with over 6 million visits per annum.

Her website helencummins.com is a compilation of all the things she values since moving to the island, running hc/ Digital Media and creating an idyllic life in Son Vida with her husband Georg and daughter Eva.

Slow Luxury Living is what sits at the heart of the hc/ website, which aims to inspire people to slow down and appreciate the Mediterranean lifestyle. Alongside her editorial team, Helen handpicks businesses and places that adhere to SLOW: Sustainable, Local, Organic and made with Love.

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