Brazilian Pumpkin Soup

Cut the pumpkin, remove the fibers and seeds and peel. Cut the pumpkin flesh into pieces of about 2.5 cm edge length.

Heat the oil in a frying pan and brown the onion. Add the garlic and fry for 1 minute. Add the chili pepper and cook briefly. Mix in the tomato pieces and the paradeis pulp. Stir everything heartily over high heat to combine the flavors, then pour the pan contents into a saucepan.

Add the squash pieces as well as the clear soup and let it all bubble up. Reduce the heat, cover the saucepan, and simmer gently for 20-half hours, until the squash pieces break down. Mash the soup, seasoning with salt to taste.

Serve with chili sauce and grated cheese.

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