Preheat oven to 350° F. In a large bowl, toss the pumpkin cubes with 2 tablespoons olive oil; salt and pepper generously. Spread the pumpkin evenly on a rimmed baking sheet and roast for 25 minutes or until nearly tender when pierced with a fork.

While pumpkin is roasting, coat the onion slices and garlic with the remaining tablespoon of olive oil. When the pumpkin is ready, make room on the baking sheet for the onion and garlic and roast for 15 minutes more or until the pumpkin and onion are tender.

Transfer all the vegetables to a large saucepan with vegetable (or chicken) stock and lavender; bring to a simmer over high heat. Reduce the heat to medium-low, simmer 30 minutes. Working in batches, if necessary, transfer the soup to a blender or food processor and blend until smooth. Return the blended soup to the sauce pan and stir in the sliced sage leaves. Season to taste with salt and pepper. Serve hot.

*Crispy garnish~ in a small pan heat 1/4 cup oil until very hot, add whole sage leaves, fry about 1 minute or until crisp. Gently remove sage leaves and drain on paper towels.
Garnish on top of individual bowls of hot soup.