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    PUMPKIN AND LAVENDER SOUP


    Source of Recipe


    RC

    2 tablespoons dried lavender blossoms
    1/2 cup water
    2 1/2 cups whole milk
    1 tablespoon butter
    2 tablespoons brown sugar
    1/4 teaspoon ground cinnamon
    1/8 teaspoon each ground ginger, allspice and nutmeg
    Dash of ground cloves
    2 cups canned pumpkin puree
    Salt to taste
    Sour cream and fresh or dried lavender blossoms for garnish

    Bring lavender and water to boil. Remove from heat and allow to steep 10 minutes. Strain, discarding blossoms. Set lavender infusion aside. Combine milk in a saucepan with butter, brown sugar and spices; bring to boil. Whisk in pumpkin puree and lavender infusion. Season with salt to taste. Heat without boiling. Ladle soup into warm bowls. Garnish each with a spoonful of sour cream and, if desired, a few lavender blossoms, fresh or dried. Serves 4
 

 

 

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