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
Print Recipe
Pin Recipe Instructions
- 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.
- 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) .
- 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.
- 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.
- 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.
- 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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