Nhopi (Zimbabwean Pumpkin Soup)

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!

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!