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Sidvudvu (Creamy Pumpkin Soup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
35 min
Cook

Ingredients

  • 1 kg (2.2 lb) pumpkin, peeled and cubed
  • 1 onion, chopped
  • 750 ml (3 cups) water or light stock
  • 250 ml (1 cup) milk
  • 2 tbsp maize meal
  • 1 tbsp butter
  • Salt and white pepper, to taste
  • Pinch of ground nutmeg

Method

  1. Melt the butter in a saucepan and soften the onion for 4-5 minutes.
  2. Add the pumpkin and water or stock, bring to the boil, then simmer for 20-25 minutes until the pumpkin is very tender.
  3. Mix the maize meal with a little of the milk to form a smooth slurry.
  4. Blend the soup until smooth, then return to the pot over low heat.
  5. Stir in the maize meal slurry and remaining milk, and simmer gently for 8-10 minutes, stirring, until lightly thickened.
  6. Season with salt, white pepper and nutmeg, and serve hot.

Introduction: Sidvudvu is a comforting pumpkin soup made when pumpkins ripen in the cooler months, often thickened with a little maize meal and enriched with milk.

Cultural Background: Sidvudvu is a comforting pumpkin soup made when pumpkins ripen in the cooler months, often thickened with a little maize meal and enriched with milk. It's the kind of dish grandmothers make without a written recipe, adjusting by taste and by what's on hand that week.

Tips: Choose a dense, sweet pumpkin variety for the best flavour and body. If the soup is too thick after resting, loosen with a little extra warm milk.

Variations: A spoonful of ground peanuts stirred in at the end adds richness and a nutty edge. Swap milk for coconut milk for a dairy-free version with a different but pleasant flavour.

Storage: Keeps refrigerated for up to 4 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of milk or water if it has thickened too much.

FAQs:

Q: Can I make this without maize meal?
A: Yes, the soup will simply be a little thinner — pumpkin alone still gives good natural body once blended.

Q: What's the best pumpkin to use?
A: A firm, orange-fleshed pumpkin works best; butternut squash is a good substitute where local pumpkin isn't available.

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