[donotprint] Pumpkin puree can be found in Ireland, but it’s not exactly readily available. I had found a source in the city which happily deliver out in my direction but seen as I was making a hefty order on iHerb recently I decided I might as well partake in a new variety of canned pumpkin.
I prefer to buy Organic whenever possible, especially when the price difference is negligible, you’d be mad not too I was delight to fined some Organic canned pumpkin at what I’d consider rock bottom price – by comparison to what you pay for a can of standard pumpkin here.
I waited my patience to crack one of the three cans open – why I didn’t buy more is beyond me! Of course once I open a can I always make sure to put it use for fear that it might go to waste….it’s unlikely to ever happen but just to be sure to be sure! I went with a thick and creamy pumpkin and blackbean soup, whipped up in minutes, minimal chopping, a couple of cans opened, spices thrown in, a teeny bit of blending, simmering and it was good to go!
I had some roasted pumpkin left over from dinner the previous night and along with some toasted pumpkin seeds and a little fresh coriander it made for a prettiful topping; a simple soup just calls out for a little texture and extra beauty to be placed on top.
The combination of the pumpkin and black bean in the chili a few weeks back was altogether awesome so I a soup of a similar vein was crying out to be made! A little maple syrup gave it a nice sweet undergone with just a little bit of a spicy kick; I’m not sure it should evenly be described as kick, more of a nudge!
Rather than sticking the rest of the canned pumpkin in the fridge I decided to whip up some pumpkin cornbread. I’d made a single serve portion previously, though not a whole loaf/square/round since my cake like cornbread which seems like a lifetime ago. I LOVE cornbread! It’s such an amazing unique flavour and texture. Adding pumpkin just lifts it up a notch further.
This cornbread was ever so slightly more dense and crumbly than the cake like cornbread, but it was again gluten, wheat and dairy free – but of course!
8 delicious thick generous slices, served with soup, chili or simply on it’s own as a snack…a little bit of nut butter perhaps! It won’t be lasting long that’s for sure. Funnily enough cornbread doesn’t rate particularly highly on my Dad’s list, my Mum is more of a fan. I love the savoury slight sweet taste but my Dad is more of an all or nothing sweet OR savoury kind of person.
For me it’s the perfect balance and pairs just wonderfully with something creamy, slightly spicy and makes for the ultimate comforting meal.
Pumpkin and black bean soup with a side of pumpkin cornbread…it doesn’t get much better! The pumpkin cornbread recipe can be found here – soup recipe below!
What’s your favourite type of cornbread? Skillet, baked or more cake like? Link up your favourite recipes below I’d love to check them out! [/donotprint]
Vegan Pumpkin and Black Bean Soup
Preparation Time – 5 minutes
Cooking Time – 20 minutes
- 1/2 small onion finely chopped
- 1 clove of garlic minced
- 1/2 tin cooked blackbeans
- 1 cup pumpkin puree
- 1 cup vegetable broth
- 125ml (1/2 cup) passata – sieved tomatoes
- 1 tsp cumin
- 1/4 tsp chili
- 1/2 tsp coriander
- 1/2 tbsp maple syrup
- Diced roasted pumpkin, coriander and toasted pumpkin seeds to garnish (optional).
- 1/4 tsp salt
- 1/4 black pepper
- Place onion and garlic in a pot with a drop of water and sauté for 3-5 minutes.
- Add in spices and cook for another couple of minutes, adding a drop more water to prevent them from burning/sticking.
- Add in all other ingredients.
- Bring to the boil, cover and simmer for 15- 20 minutes.
- Remove from the heat and blend to desired consistency – I like to leave a few chunks!
- Garnish with roasted pumpkin, coriander and toasted pumpkin seeds.