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Quibebe is a Brazilian pumpkin soup. Orange flesh pumpkis are preferred, but any type of pumpkin will do.


1 onion (medium sized, chopped)
1 tomato (medium sized, peeled, seeded and chopped)
1 clv garlic (peeled, finely chopped)
1 chili pepper (optional, red, seeded and chopped)
2 lb pumpkin (peeled and diced)
6 c broth (meat or vegetable broth)
2 pn sugar
  salt (to taste)
  cheese (optional, crumbled or grated, for decoration)


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.

Total time
1 hour
Cooking time
Preparation time


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.


Brazilian food

easy, boil
vegetables, soups
Brazilian food recipes
Food in America