Lavender is known for its relaxing properties and fragrance. It is often used in soaps and aromatherapy oils, but little did I know that it is also found in Herbs de Provence. Culinary lavender is not chemically treated, so it is safe to use for food and drinks. Here’s a heart warming recipe I hope you will enjoy.
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
5 cups pumpkin, cubed (1 small pumpkin)
1/2 cup dry white wine
3 cups water
1/2 teaspoon salt
2 1/2 cups half and half
2 tablespoons dried lavender blossoms
1 tablespoon butter
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
Sour cream for garnish
Dried or fresh lavender blossoms for garnish
Boil the water and add the lavender blossoms. Remove from heat and let it steep for 10 minutes. Discard the lavender blossoms.
In a saucepan over medium fire, heat the olive oil and sautÃ© the garlic and onions for 3 minutes or until the garlic becomes aromatic. Add the pumpkin and stir-fry it for 5 minutes or until it is coated in oil. Pour in the wine and let it boil. Add the lavender infused water and bring it to a boil; reserve 1/2 a cup of lavender water. Lower the heat and let it simmer for 15 minutes or until the pumpkin is soft. Let it cool. After, puree it in a blender in batches or until smooth.
In a pot or Dutch oven, combine butter, half and half, leftover lavender water and pureed pumpkin. Mix well. Add nutmeg, ginger and season with salt. Let it simmer for another 5 minutes.
Ladle into individual bowls and garnish with sour cream and lavender blossoms if desired. Serve warm.
Photo Courtesy Of: OiMax