Pumpkin Soup with Apricots, Ricotta and Dark Chocolate

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 pumpkin (se), (Hokkaido)
  • 2 shallot (s)
  • 1 clove garlic
  • 200 g apricot (s), dried
  • 1 small chilli pepper (s), red
  • 1 pinch (s) sugar
  • 1 pinch (s) salt
  • 1 lemon (s), zest + juice
  • 200 g ricotta
  • some chocolate, 75% cocoa
  • some oil
Pumpkin Soup with Apricots, Ricotta and Dark Chocolate
Pumpkin Soup with Apricots, Ricotta and Dark Chocolate

Instructions

  1. Finely dice the shallots and the clove of garlic. Chop the chilli into fine cubes (amount according to personal preference). Rub the lemon peel and squeeze half a lemon. Finely chop the dark chocolate so that there is enough later to sprinkle all 4 plates with it.
  2. Halve the Hokkaido pumpkin, scrape out the seeds with a tablespoon, then cut the pumpkin into eighths. You can confidently eat the bowl of Hokkaido; that`s the beauty of this pumpkin. Place the pumpkin eighths in a baking dish, drizzle with a little oil and sprinkle the finely chopped garlic cubes and some of the finely chopped chilli cubes over it (if you don`t like the heat, you can sprinkle some chilli pepper over it instead of the chilli pod) .
  3. Put the casserole dish on the oven rack at 180 ° C for about 20 minutes, until the pumpkin wedges are soft. Meanwhile, finely dice the shallots and apricots and sauté them together with a little oil in a saucepan over medium heat.
  4. Cut the cooked pumpkin pieces into cubes and add them to the pot. Season with lemon juice and a little lemon zest as well as a pinch of salt and a pinch of sugar. If you want more spiciness, add a few of the chilli cubes according to your personal taste. Pour hot water until everything is just covered. Let simmer for another 10 minutes and then puree the soup with a hand mixer or in a blender until it is fine and creamy.
  5. To serve, divide the soup between 4 plates and place one tablespoon of ricotta in the middle of each plate. Now sprinkle finely chopped dark chocolate over each plate and bring it to the table immediately.
  6. Tip: You can feel the spiciness of the chilli - but this is immediately * defused * by the cold ricotta and merges into the fruity sweetness of the apricots. As the icing on the cake, the tart note of the dark chocolate completes this taste explosion.

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