Ricotta Pumpkin Soup
- Total Time: 1 hour 10 mins
- Yield: 4 servings
Description
This smooth and creamy pumpkin soup would make a great first course for your Thanksgiving feast.
Ingredients
- 1 small pumpkin or large winter squash
- Extra virgin olive oil
- Kosher salt and freshly ground pepper
- 2 sprigs thyme
- 4 cloves garlic
- 1 cup (225 g) ricotta cheese
- 2 cups (480 ml) apple cider
- 2 cups (480 ml) water
- Pickled apples
- Roasted pumpkin seeds
Instructions
- Preheat the oven to 350°.
- Split the pumpkin and scrape out the seeds and pith, oil the cut surfaces with olive oil, and season generously with salt and pepper. Place the halves cut side down on a baking sheet, with a sprig of thyme and 2 cloves of garlic, tucked underneath each seed cavity. Roast in the oven for 45 minutes, or until completely tender.
- When the pumpkin is cool enough to handle, scoop out the flesh (or peel off the skins) and add the pulp to a soup pot along with the roasted garlic and ricotta cheese. Mash them together with a potato masher or spoon; add the cider and water, and heat to a simmer. Taste and correct the seasoning.
- Serve, garnished with a few slices of pickled apple and a few roasted pumpkin seeds.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
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Frequently Asked Questions
What role does the ricotta play in this soup?
After roasting the pumpkin at 350°F for 45 minutes, I mash the pumpkin flesh together with the roasted garlic and 1 cup of ricotta before adding the apple cider and water. The ricotta adds creaminess and body without requiring heavy cream, and its mild dairy flavor balances the sweetness of the cider.
Why does the recipe use apple cider instead of broth?
I use 2 cups of apple cider alongside 2 cups of water rather than vegetable or chicken broth. Apple cider amplifies the natural sweetness of the roasted pumpkin and creates a more complex, autumnal flavor profile that broth simply would not provide.
What are pickled apples, and how do they work as a garnish?
Pickled apples are thin apple slices briefly marinated in a sweet-sour brine of cider vinegar, sugar, and spices. Served alongside roasted pumpkin seeds on top of the soup, they provide acidity and crunch that cuts through the richness of the ricotta and the sweetness of the cider.
So creamy and perfect for fall, so rich with the ricotta swirled in. Made it with crusty bread on a cold night, thanks!