Nhopi (Zimbabwean Pumpkin Soup)
Nhopi is a traditional, thick, creamy pumpkin soup made in Zimbabwe and served as a snack or for breakfast.
This hearty dish is made with pumpkin (though sometimes butternut squash makes for a great alternative), peanut butter and maize meal as the main ingredients, cooked together to make an almost porridge-like soup.
Enjoy this traditional nhopi recipe!
Nhopi (Zimbabwean Pumpkin Soup)
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
- 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.
- 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.
- Take off the heat and allow to cool a bit before pureeing the pumpkin in a blender.
- In another large bowl mix together the maize meal (cornmeal) with a small amount of water until a paste forms.
- Combine the maize meal paste with the pureed pumpkin, mixing well. You should get a thin soup-like consistency.
- Mix in the peanut butter, salt and sugar and mix until well-incorporated.
- 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.
- 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.
- Serve the Nhopi hot and enjoy!
Notes
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Related: Matapa (Cassava Leaves & Shrimp Stew)
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