The menus and the stores are crowded with pumpkins. I love the thought of cooking with mainly seasonal ingredients, but I must admit I have problems with pumpkins. For me it is like sweet potatoes, no real character just sweet. Since so many people eat pumpkins there must be something wrong with me. To convince myself that pumpkins are gods gift to all gourmets, I don’t give up, but try new recipes. This one is the best so far and it is a perfect starter. The secret is the old swedish conservation method – vinegar and sugar. With the spices it makes the pumpkin more tasteful and not that sweet. Try it.
- 200 g pumpkin
- 0,1 l sugar
- 0,2 l water
- 5 cl vinegar (12%)
- 1/2 cm ginger
- 75 g goat cheese
- 0,1 l chopped and roasted hazelnuts
- your favorite salad
Start with the pumpkin. Cook water, vinegar and sugar. Remove from heat and add ginger in slices and pepper. Cut the pumpkin in thin slices (use a mandolin/slicer if you have). Marinate the pumpkin in the lukewarm liquid for at least 3 hours.
Arrange the pumpkin, salad and goat cheese on a plate. Add the roasted chopped hazelnuts and pepper. Sprinkle some pumpkin marinate on top.
Music: Of course we listened to my top 10 album all time, Siamese dreams by Smashing Pumpkins.