Organic - Pumpkin - Hokkaido

Seeds:  5  / Botanical name:  Cucurbita maxima

The noble pumpkin - firm flesh and a delicately nutty taste

The Hokkaido pumpkin, averaging 1.5 kilograms in weight, is orange-red and contains firm, low-fiber flesh ranging in color from light to dark orange. With its slightly nutty flavor reminiscent of chestnuts, it is rich in vitamins, carotene, and trace elements compared to other pumpkin varieties due to its lower water content. Unlike other pumpkin types, its skin is also perfectly edible.

Origin:  The pumpkin originated in South America. Today, it is cultivated worldwide in all warm regions. At the end of the 19th century, American agricultural advisors introduced the pumpkin to the Japanese island of Hokkaido. The Japanese then cultivated the delicate Hokkaido pumpkin from the then rather bland rice squash.

In the kitchen:  Pumpkins are incredibly versatile in the kitchen. They are excellent for preparing soups, stews, and curries. Pumpkins also make a wonderful, flavorful alternative to potato wedges. Put a little oil and spices in a bowl and brush the pumpkin pieces with the marinade. Then cook the pieces in a hot oven for 20 to 30 minutes, until they are soft inside and crispy outside. Serve with salad and yogurt or guacamole, or as a side dish with chili.