Pumpkin Soup/Quibebe

Served with crusty Italian bread, this hearty soup makes a delicious vegetarian meal. Or try serving quibebe with angú.

3 tbsp. olive oil or butter
1 onion, chopped
1 garlic clove, peeled and minced
8 oz. (1 c.) canned diced tomatoes, drained
1 fresh hot pepper, seeded and minced (optional)
2 lb. Brazilian pumpkin or squash, cut into chunks*
4 c. water or vegetable broth
1/4 tsp. sugar
salt to taste
black pepper to taste
Parmesan cheese, grated (optional)
fresh parsley, chopped (optional)


1. In a medium stockpot, heat oil or butter over medium heat. Add onion, garlic, tomato, and hot pepper (if using). Cook 15 minutes, or until mixture begins to thicken.

2. Add pumpkin and water or broth and bring to a boil. Reduce heat. Add sugar, salt, and pepper and cover. Simmer 20 to 25 minutes, or until pumpkin becomes very soft and begins to break apart. Use a whisk or a potato masher to break up any remaining large chunks.

3. Serve hot, garnished with cheese and parsley if desired.