PUMPKIN SOUP
T PRECIOUS MEMORY UED FROM PAGE 4 ... applauding. When the campers got off the stage, their hearts were pounding like giant drums, and they were breathing super hard. They sat back in their seats and watched the stars perform. They were amazing! They filled the stage with their music, their costumes, their dancing, acting, and, of course, their singing! It was breathtaking! It was like drinking a delicious Broadway smoothie. Soon, the sun dropped behind the mountains, and it was 9 p.m. It was time for the last act. The teenage campers got to go on stage for their ribbon dance to “Paint the Universe,” a new song written by one of the stars. The audience didn’t know it, but they had glow sticks taped to the bottom of their chairs, and the stars told them to take the glow sticks and wave them around. Meanwhile, the kid campers were lined up, glow sticks in hand, waiting. Then came the chorus of the song. The kid campers burst into the theater, streaming through the aisles, waving the glow sticks, and singing as loudly as they could! They felt so important and wished the night would never end. Then the music quieted, and the singing was just above a whisper. It was all so magical. The singing then stopped, and the piano was twinkling quietly. It seemed like everyone in the world was holding their breath. When the piano stopped playing, the lights turned off, and all everyone could see was the twinkling glow sticks fading into the night. That had done it. Luke was now sleeping peacefully (besides his foghorn snoring), and I could go to bed. I turned off the lights and walked into my room, still thinking about the memories. I climbed into bed. Maybe I would dream about memories.
INGREDIENTS
• 3 tablespoons coconut oil, ghee, light olive oil, or any fat of choice • 1 medium yellow onion, chopped • 1 medium apple, cored and chopped • 2 carrots, chopped • 2 cups broth, veggie or chicken
• 1½ cups pumpkin or winter squash puree • 2–3 sage leaves (whole) • ⅔ cup canned coconut milk • 2 tablespoons maple syrup (amount depends on apple and pumpkin sweetness; add to taste) • 2 teaspoons lime juice, to taste • Sea salt, to taste
INSTRUCTIONS 1. In a large saucepan, heat the oil/fat over medium heat. 2. Stir in onion, carrots, and apples. Sauté for 5–10 minutes until wilted and soft. 3. Stir in the broth, pumpkin, and sage leaves. Bring to a simmer. 4. Simmer for 15–20 minutes. 5. Remove the sage leaves. 6. Puree the soup (in batches if necessary) in your blender or food processor until creamy and no chunks remain. 7. Return to your saucepan and add the remaining ingredients. 8. Heat gently and adjust seasonings to taste.
Recipe courtesy of tessadomesticdiva.com.
“Ahhhh ...” I lay my head on my pillow, closed my eyes, and before I knew it, I was asleep.
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