Heat the olive oil in a large pot over medium heat, then add the minced garlic. Sauté for about 1-2 minutes until fragrant and slightly golden, filling the room with a warm aroma.
Add the diced pumpkin to the pot, stirring to coat with the garlic and oil. Cook for 5-7 minutes, until the pumpkin begins to soften and your kitchen is filled with its sweet scent.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and cook for about 15 minutes, until the pumpkin is tender and easily mashed with a spoon.
Stir in the dried lavender buds, allowing them to infuse into the hot soup for about 5 minutes. Then, remove the pot from heat and carefully blend the soup until completely smooth using an immersion blender or transferring in batches to a blender.
Return the pureed soup to the stove over low heat, then stir in the heavy cream. Taste and season with salt and pepper as desired, adjusting the flavors to balance the floral aroma with rich creaminess.
Simmer the soup gently for another 2-3 minutes to meld the flavors and warm through. The final soup should be silky, vibrant orange, and fragrant with lavender accents.
Pour the hot lavender pumpkin soup into bowls, garnishing with a small sprig of lavender or a drizzle of cream if desired. Serve immediately with crusty bread for a cozy, seasonal meal.
