Nigerian Pumpkin Peanut Soup

Be the first to rate

(No Ratings Yet)

Loading...

Miyan Taushe is a beloved Hausa pumpkin soup from northern Nigeria that balances the natural sweetness of ripe pumpkin with savory groundnuts, aromatic spices, and a vibrant splash of red palm oil. It is hearty enough to serve as a main dish over rice, tuwo, or fufu, yet light enough to enjoy as a comforting bowl on its own.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 7 gFiber
• 9 gSugar
• 18 gProtein
• 780 mgSodium
• 920 mgPotassium
• 140 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 950 mcgVitamin A

Ingredients

For the soup base

• 2 lbs ripe pumpkin, peeled, seeded, and cubed
• 1/2 cup raw unsalted peanuts, toasted
• 2 tablespoons red palm oil
• 1 large yellow onion, finely chopped
• 2 medium ripe tomatoes, blended
• 1 tablespoon tomato paste
• 2 scotch bonnet peppers, blended with the tomatoes
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, minced
• 1 teaspoon fermented locust beans (dawadawa)
• 1 tablespoon ground crayfish
• 4 cups beef or chicken stock
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 1/2 teaspoons kosher salt, plus more to taste

For finishing

• 2 cups baby spinach or shredded ugu leaves
• 1 cup cooked shredded beef or flaked smoked catfish (optional)
• Squeeze of fresh lime juice

Directions

1. Toast the peanuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant and lightly golden, then transfer to a mortar or food processor and grind into a coarse, slightly oily paste; set aside.
2. Heat the red palm oil in a heavy pot over medium heat for about 1 minute, then add the chopped onion and sauté for 4 to 5 minutes until translucent and softened.
3. Stir in the ginger, garlic, and locust beans and cook for 1 minute until aromatic, then add the blended tomatoes, tomato paste, thyme, and bay leaves and simmer for 6 to 8 minutes until the mixture thickens and the oil begins to separate at the edges.
4. Add the cubed pumpkin, ground crayfish, and stock, stir to combine, and bring to a gentle boil. Reduce the heat, cover, and simmer for 18 to 22 minutes until the pumpkin is fork-tender.
5. Mash about one-third of the pumpkin pieces against the side of the pot with a wooden spoon to thicken the soup, then stir in the reserved peanut paste and simmer for 3 to 4 minutes more to let the groundnut flavor meld.
6. Fold in the spinach or ugu leaves and the cooked meat or smoked fish if using, cook for 2 more minutes until the greens are just wilted, then taste and adjust with additional salt and a squeeze of lime.
7. Ladle the soup into bowls, drizzle any pooled palm oil on top, and serve hot with steamed white rice, tuwo masara, or boiled yam.

Cook’s Notes

• Choose a fully ripe pumpkin with deep orange flesh for the sweetest, most flavorful soup; under-ripe squash will taste bland and starchy.
• Do not skip toasting and grinding the peanuts yourself; pre-made peanut butter contains additives that change the texture and muddy the broth.
• If you cannot find fermented locust beans, substitute 1 teaspoon of bouillon powder to keep the umami backbone of the soup intact.
• Add the leafy greens only in the last 2 minutes so they stay bright green and retain their nutrients rather than melting into the broth.
• For a richer consistency, replace 1 cup of the stock with cooked, pureed pumpkin before adding the cubed pieces back in.

You might also like

African

Nigerian Spiced Millet Balls with Fermented Milk

African

Party Jollof Rice

African

Classic Lagos-Style Black-Eyed Pea Fritters

African

Nigerian Designer Stew with Green Pepper and Locust Beans