Squash/Pumpkin Soup

• 1 Large diced onion
• 4 Cloves of garlic
• 1 Big diced potatoe
• 1 cup Skimmed milk
• Pinch Salt
• Dash Cinnamon powder
• Dash Cloves powder
• 1 teaspoon Grated fresh Ginger
• 2 tablespoons Grated Parmesan cheese
• 3 cups Diced squash or pumpkin
• 1 tablespoon Olive oil
• Cracked pepper for garnish
• Handful Fresh rosemary for garnish
• 2 liters Water

1. Heat the oil in large pot add the onion,garlic, salt, cinnamon, cloves and ginger and cook until golden in color.
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. Add Parmesan cheese and pure with a hand blender. Boil for another minute or two.
4. Pour into a bowl and garnish with cracked pepper and rosemary.

onion, garlic, potatoe, milk, salt, cinnamon powder, fresh ginger, parmesan cheese, pumpkin, olive oil, pepper, handful, liters water

Taken from food52.com/recipes/63505-squash-pumpkin-soup (may not work)