In truth, I can’t begin to describe the turmoils our lives are currently in. Remnants of previous turmoils, and new turmoils, waves of them, which I weather the best I can. Amidst angst and chaos, I have found myself at a loss for words in this space. This holiday week, I so wish I was coming to you with profound words and an elaborate scrumptious dish worthy of the greatness of love and life.
Yet humbly, all I can bring to this virtual table, is a few sparks of joy that have grounded me, made me remember to be grateful for love and life. And a simple soup to warm the soul.
Today, I feel grateful for…
… the overwhelming generosity and support of friends and family who truly care
… a dinner interrupted for a dance with my son
… this post by lovely Shanna, so true and inspiring
… the San Gabriel mountains, serene arms enveloping and watching over us in our new home
… a glimpse of Pablo’s curls with the sun shining through, and his smile too
… your interest, patience, encouragements, comments & support
… every single challenge parenting has brought into my life
… our meals, pillars of our family life
… the warmth of our family’s Thanksgiving celebration (I am making this casserole, and these rolls)
… screams of joy at the sight of the first Christmas lights
… the ability to know and share myself, to love and be vulnerable…
Pablo and I have the great fortune to be going to visit friends in Paris for a couple of weeks in December, a much needed break that is as highly anticipated as it was unexpected. I look forward to sharing with you (here, on Facebook and Instagram) the inescapable good food experiences it will entail…
May you have a joyful Thanksgiving, may your souls feel as nourished and full as your bellies…
Pumpkin celeriac soup (cardamom infused coconut milk base)
Prep time 20 min
Cook time: 50 min
Age for babies: 6 months + (coconut milk can be replaced with vegetable broth, milk – formula or breast – can be added in at the end for texture. Can be a soup or a puree).
1 small sugar pie pumpkin (about 3 pounds)
1 medium celery root
1 1/2 cup coconut milk
4-5 pods of cardamom
1/2 tsp salt
Pepper to taste
Preheat the oven at 350°F.
Wash the pumpkin, cut it in half. Scoop the seeds and strings out.
Place face down in a baking dish, add 1/4 inch of water. Bake for about 45-50 minutes, until very tender.
Meanwhile, peel the celery root, cut it up in small pieces. Place in a pan with the coconut milk and cardamom pods – which you can place in a little cloth bag if you have one so you can remove them easily when the celery is cooked, or as I did, you can just fish for them after :-).
Cover, bring to a light boil and simmer for 20 min or so, until the celery is very soft and ready to be pureed.
Remove the cardamom pods. When the pumpkin is ready, scoop out the meat into a blender. Add the salt, celery root in coconut milk and blend until very smooth, adding a few tablespoons of hot water to obtain your preferred consistency.
We ate it with these apple Gruyere muffins. A comforting meal indeed.