Pumpkin Black Bean Soup

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.

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.

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.

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.

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.

Divide the pumpkin black bean soup between large bowls and top with midnight grains, minced jalapeno, and chopped cilantro. Serve with lime wedges.