Miyan Taushe
Northern Pumpkin Soup
A rich and creamy Northern Nigerian soup made from pumpkin and groundnuts, often served with Tuwo Shinkafa (rice swallow). This mild, nutritious soup is a staple in Hausa cuisine.
🧂 Ingredients
- 500g Pumpkin (e.g., Kabocha or Butternut Squash)
- 200g Raw Peanuts (shelled)
- 200g Fresh Spinach
- 100g Dried Catfish or Eja Dide
- 1 medium Onion
- 1-2 Scotch Bonnet Peppers or Habanero Peppers
- 1-2 Stock cubes (optional)
- 2 tablespoons Vegetable Oil
- 4 cups (approx.) Water
- to taste Salt
👨🍳 Instructions
- 1
Place the cubed pumpkin in a pot, cover with water, and bring to a boil. Cook over medium-high heat for about 20-25 minutes, or until the pumpkin is very tender and easily pierced with a fork. Drain most of the water, reserving about 1/2 cup.
⏱️ 25 minutes - 2
While the pumpkin boils, prepare the groundnut paste. If you haven't already, roast raw peanuts in a dry pan over medium heat until fragrant and lightly golden. Let cool slightly, then grind in a food processor or blender until a smooth, creamy paste forms. You may need to add a tablespoon of water to help it blend.
⏱️ 10 minutes - 3
Mash the cooked pumpkin thoroughly with a fork or potato masher until smooth. Alternatively, transfer the cooked pumpkin and the reserved water to a blender and blend until smooth. Return the mashed or blended pumpkin to the pot.
⏱️ 5 minutes - 4
Stir the groundnut paste into the pumpkin puree. Add the chopped onion, chopped peppers, cleaned dried fish pieces, vegetable oil, and crumbled stock cubes (if using). Add about 2 cups of water, stir well to combine, and bring to a gentle simmer.
⏱️ 5 minutes - 5
Cover the pot and let the soup simmer gently over low heat for about 20-25 minutes, stirring occasionally to prevent sticking. The soup should thicken slightly and the flavors should meld. Add more water if the soup becomes too thick for your liking.
⏱️ 25 minutes - 6
Add the chopped spinach to the pot. Stir it into the soup and cook for another 3-5 minutes, just until the spinach is wilted and tender. Do not overcook the spinach.
⏱️ 5 minutes - 7
Taste and adjust seasoning with salt if needed. Serve the Miyan Taushe hot, traditionally accompanied by Tuwo Shinkafa or other swallows.
⏱️ 2 minutes
💡 Pro Tips
- ✓For a smoother groundnut paste, you can add a little water while blending.
- ✓Adjust the amount of pepper to control the heat level.
- ✓Ensure the dried fish is well-cleaned to avoid any gritty texture.
- ✓The soup's creamy texture comes from the groundnut paste.
- ✓Miyan Taushe is a nutritious and satisfying dish, perfect for a hearty meal.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other leafy greens like ugu (fluted pumpkin leaves) or bitter leaf along with or instead of spinach.
- For a richer flavor, you can add small pieces of beef or chicken and cook them until tender before adding the pumpkin.