Email to Kathy Lee      

Pumpkin and Lavender Soup

Source of Recipe

net


List of Ingredients

PUMPKIN AND LAVENDER SOUP
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










Recipe