Warmth, Wonder, and Pumpkin Soup

 Last week, I saw a beautiful picture that no one could never capture. A man leaning against a window, his crisp shirt and best Sunday vest a perfect complement to the white wood frame and clean window glass. A perfect silhouette, his hands folded in prayer as a halo of sunlight surrounded him. Then he wiped away a tear. Those who saw it knew his prayer. A sick wife, doctors and treatments and fear. It was a holy moment, never to be recorded by film but painted for a moment in time on a canvas of faith.

I'll never know who else quietly observed the discreet prayer said in the open, but I understood the lesson. We are constantly being shown faithfulness and love, and each moment that we notice and capture in whatever way we can is a gift. A twinkling jewel in our hand that will fade with memory and lose luster in time, but it sparkles for us for a season. The jewels are not rare, they are abundant. Sometimes they are recorded and shared, but more often they are tucked away in our hearts. At the worst times, they go unnoticed and are ignored completely. Lord, help me to notice each one.

Later that same day, our family drove to the beach and showed Little Mister the wonderful ocean for the first time. There, I witnessed and captured many moments of wonder, curiosity, and awe. 

 Someone was a little surprised to discover that the waves come AT you.

 So many discoveries...shells, bits of crab, driftwood, and even a forgotten sand shovel from summer past.

He could have given us one type of treasure, one sweet moment, one type of shell, one color in the sky. He has given us an abundance.

 He got the hang of running from the waves.

Oh, and that crazy hat. It's from last year and too small for his head. But it is warm and snug.

Tonight, it is twelve degrees and the wind is blowing. It was the perfect night for soup and grilled cheese. This recipe would work just as well with butternut squash, but I used pumpkin. The garlic and thyme make it very flavorful.

4 cups chicken or vegetable stock
1 scant tsp. salt
3 cups pumpkin puree
3/4 cup chopped onion
1/2 tsp. thyme
1 1/2 cloves minced garlic
1/2 cup milk
1/4 tsp.pepper 

Heat stock, salt, pumpkin, onion, garlic, thyme and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Puree the soup using a stick blender or in batches with a blender/food processor, and bring to a boil again. Reduce heat and simmer for another 30 minutes.
Stir in milk or cream, and garnish with parsley.