Egusi Soup

Egusi Soup

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"This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp. Drained, smoked oysters and chicken can be used in place of the beef."
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1 h 35 m servings 758 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 758 kcal
  • 38%
  • Fat:
  • 51 g
  • 78%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 60 g
  • 120%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 858 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
  2. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
  3. Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
  4. Add tomato sauce, water, and shrimp and simmer for 10 minutes.
  5. Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.


  1. 34 Ratings

Most helpful positive review

this is my favourite soup ever, as i am need to try this! absolutely delicious!

Most helpful critical review

This recipe is AUTHENTIC, Egusi is eatten all over West Africa, this is the Nigerian version.

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Least positive

this is my favourite soup ever, as i am need to try this! absolutely delicious!

This recipe is AUTHENTIC, Egusi is eatten all over West Africa, this is the Nigerian version.

Call me crazy but collard greens work better than spinach with this recipe. This was GREAT. My husband's parents are from Liberia and they are big fans.

This recipe really satisfies my craving for diversness in cuisine. It tastes simply wonderful and I would love to see more recipes native to the African continent!


It's a very nice soup if you're entertaining a number of people. It's unique, filled with all kinds of good stuff and very, very, very rich. It almost has a "bisque" quality to it, but "nutty"...

The spinach can be replaced by any type of green leafy vegetable, we especially liked this soup using shredded cabbage.

Delicious. I cut the on-line recipe in half and it worked just as well. I also used chicken stock in lieu of water.

The use of pumkin seeds can be a useful substitute if Melon Seeds are not available, enabling an approximation of the flavour of this dish.

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