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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.
Voorbereiding 15 minutes
Bereiding 45 minutes
Totale tijd 1 hour
Keyword: ginger
Porties: 4 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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