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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