Pumpkin Black Bean Soup with Butternut Squash & Midnight Grains

Pumpkin Black Bean Soup

with Butternut Squash & Midnight Grains

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dinner

This Caribbean inspired thick and hearty soup is topped with plenty of flavorful crunch from spicy jalapeno and fresh cilantro. The soup, which is more of a stew, is flavored with jerk seasoning, a blend of allspice, cinnamon, paprika, red chile flakes, and a touch of sugar and salt. The midnight grains tie it all together and add protein, with black lentils, black rice, and black quinoa.

Winter Recipes Fall Recipes Soy-Free Nut-Free High-Protein Gluten-Free Squash Beans/Legumes Soup Dinner
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
480
FAT
3g
CARBOHYDRATES
93g
PROTEIN
22g

MAIN INGREDIENTS

  1. ½ cup midnight grains
  2. 1 onion
  3. 3 cloves garlic
  4. Fresh cilantro
  5. 1 lime
  6. 1 jalapeno
  7. 1 can black beans
  8. 2 tbsp jerk seasoning
  9. ½ cup pumpkin puree
  10. 1 vegetable broth packet
  11. 6 oz butternut squash cubes
  12. 1 tbsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Small saucepan
  • Large pot

INSTRUCTIONS

1
Cook the grains
Add the midnight grains, 1 cup water, and a pinch of salt to a small saucepan, then bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and water is absorbed, about 20 to 25 minutes. Remove from heat and allow to steam for 5 minutes, covered.
2
Prepare the vegetables
Peel and dice the onion. Peel and mince the garlic. Roughly chop the cilantro. Halve the lime and cut half into wedges. Trim, deseed, and mince the jalapeno. Drain and rinse the black beans.
3
Cook the aromatics
Place a large pot over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the onion and cook until softened, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
4
Simmer the soup
Add the jerk seasoning, pumpkin puree, vegetable broth packet, ¼ tsp salt, and 1 ¼ cup water to the pot with the aromatics. Stir and bring to a simmer.
5
Finish the soup
Add the butternut squash to the pot and stir to submerge the squash. Cover, reduce heat to medium, and simmer until the squash is fork-tender, about 10 to 12 minutes. Add the black beans and the juice of half the lime to the soup. Cook until beans are heated through, about 1 to 2 minutes.
6
Serve
Divide the pumpkin black bean soup between large bowls and top with midnight grains, minced jalapeno, and chopped cilantro. Serve with lime wedges.