Pumpkin soup with pickled ginger
Roasted pumpkin soup with our new discovery: pickled ginger. Does your family consist of people who like spicy and people who don't? Then pickled ginger is a fantastic way to please everyone.
Porties: portions
Ingrediënten
Pickled ginger
- 4 cm ginger
- 150 ml (rice) vinegar
- 50 gr sugar, preferably brown cane sugar
- 1 tsp turmeric (if you want yellow ginger)
- 1 tsp salt
Pumpkin soup
- 1 pumpkin, we used butternut
- 2 cloves of garlic
- 4 carrots
- 1 onion
- 1,5 liter vegetable stock
Instructies
Pickled ginger
- Peel the ginger and cut it into very thin slices, for example with a mandolin. Then cut the slices again into thin strips.
- Sprinkle the salt over the ginger and knead well. Let stand for 30 minutes.
- Bring the vinegar with the sugar to a boil, stir well until the sugar is completely dissolved. If you also use the turmeric, add it now.
- Sterilize a jam jar.
- Dry the ginger on a clean tea towel and then put the ginger in the jam jar. Pour the vinegar mixture over it and close the jar. Shake the jar well.
- The ginger can be eaten within an hour, but can also be kept in the fridge for at least 10 days.
Pumpkin soup
- Preheat the oven to 180 degrees.
- Cut the pumpkin in half and remove the seeds.
- Place the garlic clove in the cavity containing the seeds.
- Pour a dash of olive oil over the pumpkin and put it in the oven for 45 minutes. Prick with a fork to check if the squash is well cooked.
- Meanwhile, peel the carrots, cut them into pieces and boil them in a little water until tender.
- When the pumpkin is cooked, remove the skin and cut the pumpkin into pieces.
- Add the pumpkin to the carrots and add another 1/2 liter of water.
- Now put the contents of the pan in a blender or mix it well with the immersion blender.
- Return the thick mixture to the pan, bring to the boil and add 2 stock cubes and another 1/2 liter of water.
- Stir, taste and determine whether more water or stock cubes should be added.
- Ladle the soup and serve it with a few strips of pickled ginger on top. Enjoy your meal.
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