Squash/Pumpkin Soup

1. 1

   Heat the oil in large pot add the onion,garlic, salt, cinnamon, cloves and ginger and cook until golden in color.

2. 2

   Add the diced potatoes and pumpkin or squash cook for another 5 minutes, add the water and milk and let simmer over low heat until the pumpkin or squash is very soft.

3. 3

   Add Parmesan cheese and pure with a hand blender. Boil for another minute or two.

4. 4

   Pour into a bowl and garnish with cracked pepper and rosemary.

No additional tips available.