Pea Soup and Pumpkin Cornbread
November is Cooking Month at the Shrinking Jeans website, which is perfect — given that I’m going to be doing a lot of real cooking this month! Yesterday, Heather posted a recipe for Easy Peasy Pea Soup, and today is perfect soup weather, so I knew what I was making for supper. My recipe is a little different, as we rarely eat meat. The recipe I follow came from Susan V. at Fat Free Vegan, and is insanely delicious. The only change I made was omitting the celery and celery seed, because Jesse gives me the most pained grimaces you can image when I try to force him to eat celery.
Usually when I make this soup, I make cornbread to accompany it. Split pea soup and cornbread just go together, you know? But I really wanted to make something with pumpkin. I’ve had a can of pumpkin sitting on the kitchen counter for three days, begging me to open it. What to do? What to do? Amazingly, I found a recipe for pumpkin cornbread and knew I had to put it to the test! No funky ingredients, not too much sugar, a reasonable amount of oil… So I put the kids to work:
These were a huge hit with everyone. I’ll definitely be making this recipe again! Another day of mostly-clean eating done well.