Pipián Soup

pepian-guatemalteco — Guatemalan — Guatemala's pepián is the closest living relative — a seed-thickened sauce built on toasted squash and sesame seeds with charred tomato and dried chile, applied to chicken or beef; the thickening logic and toasting technique are essentially identical, with the Mexican pipián soup simply taking the sauce to a more broth-forward consistency. egusi-soup — West African (Ghanaian) — Egusi soup uses ground melon seeds (Citrullus lanatus var. egusi) in precisely the same structural role as pepitas here — dry seeds toasted and ground to thicken a meat broth — an independent parallel that demonstrates how seed-fat emulsification as a thickening strategy emerged in multiple agricultural traditions without contact. korma — Indian (Mughlai) — Korma sauces in the Mughlai tradition use ground cashew or poppy seed paste to build body into a broth or cream base without flour; the technique of incorporating a fatty seed paste into hot liquid to achieve a velvety rather than starchy thickness runs through both traditions, though the flavour profiles diverge sharply.