Monday, November 19, 2012

Pumpkin Lavender Soup

Will you be visiting friends or family later this week? Have you been asked to bring a dish? Or, have you been looking for a new and creative dish to serve at your own dinner?

Why not bring a lovely soup that is not only seasonally fun but also lavender-ific!!

Pumpkin Lavender Soup
2 T dried culinary lavender florets/blossoms
1/2 cup water
2 1/2 cup whole milk
1 T butter
2 T brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1 dash ground cloves
Salt to taste
2 cups pumpkin puree

Garnish with:
Sour cream or plain yogurt
Fresh or dried lavender florets/blossoms

Bring dried lavender florets and water to boil. Remove from heat and allow mixture to steep 10 minutes. Strain liquid, discarding blossoms. Set lavender infusion aside.

Combine milk in a saucepan with butter, brown sugar and spices; bring to boiling. 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 or plain yogurt and, if desired, a few lavender blossoms, either fresh or dried.

If you are super crafty, you might consider hollowing out the appropriate number of small pumpkins and fill each with the soup right before you serve to every guest.

(photo via

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