Grate the ginger root on a fine grater. Mix water with soy milk and sugar and bring to a boil. At the end, add gelatin pre-soaked in water.
Boil barley until half cooked. Cut out the shape of a pumpkin boat and bake with rosemary and salt until done.
Cut the pumpkin into cubes, fry in olive oil. Add cooked barley, coconut milk, soy sauce and bring to readiness. At the end add parsley.
Fry spinach in olive oil with salt and garlic.
Put the boat and baked pumpkin on a plate. Lay risotto next to it. Garnish with parsley and ginger mousse.