Miyan Taushe (Northern Pumpkin Soup)

🧂 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. 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving