Nigerian Pumpkin Peanut Soup

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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.

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