What I Ate Wednesday: Pumpkin Black Bean Soup and Exciting News!

Happy Wednesday friends! If you follow me on social media, last week I shared that my husband and I bought a home in Ocean Isle Beach, North Carolina. It has always been our dream to retire down south where it is warmer. We’ve been looking for quite some time and fell in love with this area. The weather for the beginning part of our week was warm but very humid with temperatures in the 80’s.  We had a few nice sunny days until Hurricane Joaquin decided to enter the picture. UGH- right! We did not let it spoil our fun. I didn’t spend any time writing for the blog…instead I rested, switched up my workout routine, didn’t wear makeup and wore gym clothes almost everyday! Quite relaxing!

While it was great to take a break from the computer, I am ready to get back into my normal routine and get back to blogging.

Here is a peek at what our week looked like beginning with a picture of our new home!

Our Home

We loved just how “beachy” the place looked from the outside. It is actually quite spacious inside!






Kitchen OIBWe are in the process of furnishing it and putting our personal touches on everything. It will certainly take some time for sure.  I did include one picture of the inside so far- the kitchen!  I envision spending a lot of time in this room. I broke in the new appliances this week cooking most of our meals at home.



One of the first meals we had was at Angelo’s Pizzeria and Bistro.  This gem is in a strip mall and is also Wine Spectator rated. From the outside, it looks like a pizza joint.  Don’t let that fool you. I had an amazing lunch of Salmon Piccata in a very simple lemon and caper sauce. The hubby had their homemade ravioli with a glass of pinot noir. We definitely plan to return for a special wine dinner on our anniversary.

Salmon Picatta Lunch








The first dinner I prepared in our new home was salmon. I’m sure that is not a surprise to many of you since I have made it well known salmon is my favorite fish.  It was prepared with a Maple Bacon Seasoning I found at Walmart along with some grilled asparagus and steamed spinach.

Salmon Dinner








We had breakfast on Sunday at The Purple Onion. This place was packed! Once again another awesome find in a strip mall. My hubby had lunch there a month ago and raved about it.  This was a feta, ham and veggie omelet with some crispy potatoes and whole wheat toast. I’m one for fluffy omelets and they definitely delivered!

Breakfast Purple Onion








One of my first purchases in Ocean Isle Beach was a griddle. I could not break in my new kitchen without making some Stack’D pancakes.  I used Lemon and KokoNut to make the most perfect tasting pancakes.

Breakfast Stack'd










As part of my new October Soup Series, I thought I would share the recipe for my Pumpkin Black Bean soup.  Since I was on vacation and did not want to spend much time prepping, I kept this recipe as simple as possible.  We enjoyed several bowls with our lunch last week. Did you know that pumpkin is full of antioxidants! The black beans make up for the protein in this meatless soup. For those that want to add some extra protein, turkey or chicken sausage would be great as well as chorizo. If you try this, please let me know!

Pumpkin Black Bean Soup







Pumpkin Black Bean Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic,chopped
  • 1 tablespoon cumin (toasted and ground)
  • 1 tablespoon chili powder
  • salt and pepper to taste
  • 3 cups chicken broth
  • 2 cups pumpkin puree
  • 1 can black beans (rinsed and drained)
  • 1 (14 ounce) can diced tomatoes
  • 2 TBS unsweetened apple sauce
  • 1 handful toasted pumpkin seeds (optional)
  1. Heat the olive oil in a pan.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
  4. Add the broth, pumpkin, black beans, tomatoes and apple sauce and simmer for 30 minutes.
  5. Remove from heat and puree to the desired consistency.
  6. Serve garnished with sour cream and toasted pumpkin seeds.


Dessert OIB







And then there was dessert! My PEScience Snickerdoodle Oatmeal Mugcake/Cookie! I topped it was a perfect swirl of Better Body Foods Peanut Flour. I’m still trying to get used to the lighting in my kitchen – trust me this was good! This took a whole 60 seconds to prepare start to finish!  The Snickerdoodle flavor from PEScience is one of my favorite flavors right now! 

Well that’s a wrap for this week’s What I Ate Wednesday!  See you on Friday!


What are some of your favorite fall soups and stews? Please share- I would love to hear from you!


2 Responses to What I Ate Wednesday: Pumpkin Black Bean Soup and Exciting News!

  1. As a fall pumpkin lover also, I will try this soup and let you know how it goes. Seems simple enough and that’s what I like.

Wendy Moore
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