Crisp autumn air lures in chilly nights, even here in the New Mexican desert.
But there’s something about sharp coldness that heightens my appreciation for the warmth of this world, a beautiful realization. It makes me more grateful for lazy walks underneath the sparkly stars, a loved one to snuggle up with after dark and steamy stews on icy eves.
I may be young, naïve and poor, but I feel rich everyday in this marvelous life. Wealth is everywhere: in the sizzle of a simmering soup, in the crimson curves of sinking sun, in the soft crinkles of your eyes when you laugh and in the sweet innocent of our eskimo kisses.
This recipe is made with the whole of my heart in hopes to warm both your body and soul. May the sunshine smile always upon you! <3
INGREDIENTS (makes 4 servings):
- 6 ripe tomatoes (the quality of the tomato really makes or breaks the soup, try local & organic if possible!)
- 4 organic baby pumpkins
- 2 large organic yams
- ½ cup almond milk
- 1 sweet yellow onion
- 4 cloves wild garlic
- 3-4 tbsp organic extra virgin olive oil
- sea salt
- cayenne pepper
- smiles & sunshine
Preheat oven to 400°F.
Wrap yams in aluminum foil and lovingly place in oven.
Cut a cheery circle from the top of each pumpkin and discard seeds. Scoop out pumpkin meat and toss with chopped tomatoes, carrots, onion, garlic, olive oil, sea salt, pepper and mirth. Spread onto rimmed baking sheet and roast in oven till shrunken, approximately 30-40 mins.
Remove everything from oven, peel skin off yams and puree in the blender with almond milk, a few slices of ginger, a squeeze of lemon, a pinch of cayenne and a generous heaping of joy. Add more salt and pepper if desired.
Pour steaming hot soup back into pumpkin shells. Garnish with a basil leaf and serve with sunny smiles!