Pumpkin And Lavender Soup

Recipe Ingredients

2 tablespoons	30ml	Dried lavender blossoms
1/2 cup	118ml	Water
2 1/2 cups	592ml	Whole milk
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Brown sugar
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground ginger
1/8 teaspoon	0.6ml	Ground allspice
1/8 teaspoon	0.6ml	Ground nutmeg
1		Ground cloves
		Salt - to taste
2 cups	474ml	Canned pumpkin puree
		Garnish
		Sour cream
		Fresh or dried lavender blossoms

Recipe Instructions

Bring dried lavender blossoms and water to boiling. 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 and, if desired, a few lavender blossoms, either fresh or dried.

This recipe yields 4 servings.

Nutritional Information Per Serving: 180 calories; 7 grams protein; 21 grams carbohydrates; 8 grams fat; 41 percent calories from fat; 29 milligrams cholesterol; 112 milligrams sodium.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.