Cream of Pumpkin Soup with Lavender

1. coarsely dice the pumpkin flesh. Peel and dice the onion. Heat oil in a saucepan, sauté onion, pumpkin and rosemary. Pour the clear soup and simmer the gehmuse with the lid closed for about 20 minutes.

Blend the pumpkin, onion and rosemary in the clear soup with a hand blender. At the same time pour the whipped cream. Bring the soup to a boil 1 time. Stir in the juice of one lemon. Season with salt, pepper and 1 pinch of sugar.

Caramelize the remaining sugar in a small saucepan. Place lavender on parchment paper and drizzle half of the caramel over the top. Turn flowers to other side, drizzle with remaining caramel. Pour soup into deep dishes or hollowed out pumpkins. Garnish with lavender and perhaps rosemary.

Preparation about 30 min. – Cooking about 20 min.

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