Pumpkin soup with moringa (zogale). Miyan Zogale (moringa soup) is another one of the popular Hausa soups. If you can't find moringa leaves, you can also use spinach or ugu (fluted pumpkin) alternatively. Miyan zogale, as well as most Hausa soups, are served with semo or tuwo shinkafa.
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You can have Pumpkin soup with moringa (zogale) using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Pumpkin soup with moringa (zogale)
- It's of Moringa leaf(zogale).
- Prepare 1/2 tsp of spicy pepper.
- It's Half of medium pumpkin.
- Prepare 7 of maggi cubs.
- Prepare 1/2 tbsp of salt.
- Prepare 1/2 cup of palm oil.
- Prepare 1/2 tsp of grinded ginger.
- You need 1 of small bulb onion.
- It's 5 of Scotch bonnet.
- It's 3 of small pepper.
- Prepare of Cow leg.
This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. I modified this soup so it would be lighter in both fat and calories. I thought that the flavor and smooth texture was not compromised at all by reducing the whipping cream amount. See more ideas about Moringa, Moringa recipes, Moringa benefits.
Pumpkin soup with moringa (zogale) instructions
- Wash the cow leg well,put in a clean pot,add chopped onion, ginger and spicy pepper, cover the pot and allow it to cook for 25mnt.
- The peel the back of the pumpkin then cut small size with fresh peppers. Blend it well til smoothly.
- Pour the blended pumpkin in to the boiling cow leg. Add maggi,salt and palm oil,cover and continue cooking for 20mnt.
- See how it look.
- Then put the Moringa leaf(zogale), stir it well cover allow to cook for 15mnt.
- Serve and enjoy with tuwo shinkafa,semo or any of your choice.
- Yummy.
How to make Moringa Oleifera "Zogale" tea, Dobby's Signature. Since I learned about the Amazing benefits of Moringa, it has ยท You'd never guess that these Pumpkin Spice Moringa Energy Bars are healthy and gluten-free! Murungai Ilai or Moringa Leaves is a staple in the South Indian kitchen. Its added to lentil dishes, made into a stir fry, added to omelettes, added while making ghee and later strained (it makes the ghee so aromatic). Its very nutrient dense and a good source of iron.
