Quibebe is a Brazilian pumpkin soup. Orange flesh pumpkis are preferred, but any type of pumpkin will do.
Heat the oil in a saucepan and fry the onion, tomato, garlic and chili, if using, until the onion softens and the tomato begins to fall apart, 8-10 minutes.
Add the pumpkin and broth to the pot. Season with salt and sugar. Bring the liquid to a boil, lower the heat and cook the pumpkin, covered, until it is tender and melts in the liquid, 20-25 minutes.
Serve the quibebe soup warm in bowls, sprinkling 1 tablespoon of crumbled cheese on top of each one.
The soup should be coarse, but it can be pureed with a food processor or blender for a smooth texture.
If you don't have fresh cheese, it can be substituted with grated Parmesan or diced feta.
Use vegetable broth to make a vegetarian quibebe soup.
Food in America