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Nhopi (Zimbabwean Pumpkin Soup)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 servings
Course: Soup
Cuisine: African

Ingredients

  • 1 pumpkin small
  • 3 ¼ cups water
  • 1/4 cup maize meal (cornmeal)
  • 2 tbsp peanut butter
  • 3-4 tsp sugar
  • 1/4 tsp salt

Instructions

    Cup of Yum
  1. Start by cleaning the pumpkin and cutting it in half. Remove the seeds and fibrous strands by hand of using a spoon if you need to.
  2. Carefully peel the peel off the pumpkin flesh, then add it to a saucepan with some water. Bring it to a boil, the lower the heat to a simmer and cook for about 30 minutes until the pumpkin becomes tender enough to mash with a fork.
  3. Take off the heat and allow to cool a bit before pureeing the pumpkin in a blender.
  4. In another large bowl mix together the maize meal (cornmeal) with a small amount of water until a paste forms.
  5. Combine the maize meal paste with the pureed pumpkin, mixing well. You should get a thin soup-like consistency.
  6. Mix in the peanut butter, salt and sugar and mix until well-incorporated.
  7. Return the mixture to the pan and on a medium-high flame. Being to a boil, then turn the heat down to a simmer and cook for 10 minutes until the soup thickens.
  8. Adjust the consistency to your preference: if it's too thick, add a little more water or add more maize meal if it's too thin.
  9. Serve the Nhopi hot and enjoy!

Notes