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Quibebe with cheese served, garnished with fresh coriander
Rustic Brazilian pumpkin quibebe served with crumbled feta and coriander

Quibebe with cheese

Author: Flavelo
Recipes Main Courses
Quibebe is a rustic, soul-warming dish of Brazilian cuisine, somewhere on the border between stew and thick cream soup. The secret lies not in blending, but in patience: the pumpkin is cooked until it falls apart on its own, creating a creamy emulsion with its own starch content. The contrast of salty feta cheese and sweet pumpkin gives the dish its vibrant character.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large saucepan or deep frying pan
  • Potato masher (optional)
  • Chopping board

Allergen Information

⚠️ Milk (Feta)

Instructions

1 ✓

Peel the pumpkin, deseed and cut into approx 2x2 cm cubes. Finely chop the onion and garlic.

Tip: The smaller you cut the pumpkin, the faster it cooks into a cream.
2 ✓

Heat the oil and sauté the onion until translucent. Add the garlic and fry for another half minute until fragrant.

Tip: Thorough sautéing brings out the sweetness of the onion, harmonising with the pumpkin.
3 ✓

Toss the pumpkin cubes into the pan, stir, then pour over the stock. Salt and pepper cautiously (feta is salty too!).

Tip: Don't completely submerge everything; it should steam rather than boil in plenty of water for more intense flavour.
4 ✓

Cook covered over medium heat for 20-25 minutes until the pumpkin is completely soft. Remove lid and crush the pumpkin pieces coarsely with a wooden spoon or fork.

Tip: A completely smooth purée isn't the goal; the rustic, chunky texture is characteristic of Quibebe.
5 ✓

Remove from heat. Crumble in the feta cheese and sprinkle generously with chopped coriander. Mix and serve warm.

Tip: Don't cook the cheese, just warm it through in the finished dish so it keeps its shape and texture.

Recipe FAQ

The result is too runny. What should I do?
Cook longer without a lid to evaporate excess water, or mash more pumpkin in it to thicken.
What pumpkin should I use?
Butternut squash or pumpkin is the best choice for sweetness and texture.

Ingredients

  • 800 g Pumpkin / Butternut squash (peeled, cubed)
  • 150 g Feta cheese
  • 1 head Onion
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 500 ml Vegetable stock (or water)
  • 1 bunch Fresh coriander (or parsley)
  • 1 pinch Salt
  • 1 pinch Freshly ground pepper