🎃 Hokkaido Pumpkin

A beautiful autumn favourite with deep orange skin, sweet flesh and a naturally rich, slightly nutty flavour. Hokkaido pumpkin is especially convenient because its thin skin becomes tender when cooked — no peeling needed.

Properties:

🎃 Sweet, slightly nutty flavour

🧡 Dense, creamy orange flesh

🌱 Edible skin when cooked

👀 Naturally rich in beta-carotene

🌿 Provides fibre, potassium and vitamin C

🍂 Excellent seasonal autumn vegetable

Uses:

Perfect for roasting, soups, curries, stews, risotto, pasta sauces and purées. It also works beautifully in baking or simply roasted in wedges with herbs.

Naturally Supports:

👀 Normal vision – beta-carotene can be converted by the body into vitamin A, which contributes to normal vision

🛡️ Immune function – vitamin A and vitamin C contribute to normal immune function

✨ Healthy skin – vitamin A contributes to the maintenance of normal skin

🌱 Healthy digestion – naturally provides dietary fibre

🧡 Antioxidant intake – its orange colour comes from naturally occurring carotenoids

👨‍🍳 Chef’s Tip:

Don’t peel it! Cut the pumpkin in half, scoop out the seeds, slice into wedges and roast with olive oil, sea salt and fresh herbs. The skin softens beautifully while the flesh becomes sweet and creamy.

📦 Storage:

Keep the whole pumpkin in a cool, dry and well-ventilated place. Once cut, refrigerate and use within a few days.

🌍 Why We Love It:

Hokkaido is everything we want from an autumn vegetable: colourful, comforting, versatile and wonderfully low-waste. The flesh is delicious, the skin is edible, and even the seeds can be cleaned and roasted. One pumpkin, very little waste. 🎃💚