Hot Pumpkin Curry Soup

I wonder what drops of goodness I can squeeze out of my stiff day. Hmmm...As usual, I awoke before my alarm could scratch my ears with fuzzy reception of country 95.7. With enough leisure time to bake salmon and scramble a fluffy omelet, I relaxed and read with a cup of hot coffee with cream. The salmon was too tough to enjoy. Also, it never changed over from red to pink, so I might be alive only because I opted out of eating it. I left for work and arrived early enough for a cool walk along the beach. The thrashing of the waves jump-started my day. La-di-da, I worked and chatted, and I came home to a cold pot of last night's soup. Before ladling the soup, I played around with the delicately thick puree of pumpkin, coconut milk, garlic and ginger, mixed with pieces of smooth tofu. Ripples rose with every dip. In a small shiny saucepan, the soup heated until bubbles popped and steam lifted the curry to my nose. With two ladles of the soup and a quick dash of salt, I grabbed the soup with my spoon and lifted it to breathe in the fusion of spices. I jabbed the spoonful into my mouth and waited. The heat of the soup warmed my body, and the silkiness of the soft tofu soothed all of my angst. The day was the same as the others, but the meditative flavors of the hot pumpkin curry soup pushed me forward. I am ready for tomorrow.