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You’ve Never Eaten Pumpkin Like This Before!

The best unusual pumpkin recipes: Try pumpkin pralines, pumpkin ketchup, or pumpkin pancakes!

It’s finally pumpkin time again! The orange-colored fruit shines at us from everywhere. But why only ever prepare pumpkin soup or other hearty pumpkin dishes? We have put together original sweet recipes with pumpkins for you.

1. Pumpkin Pancakes

The fluffy pancakes get a slightly nutty note from the butternut pumpkin shavings in the batter. Pumpkin seeds and roasted pumpkin shavings provide a crispy topping. Perfect with: maple syrup or our pumpkin jam.

2. Pumpkin Pistachio Tiramisu

Who says tiramisu always has to be biscuits and cocoa powder? Spicy nutmeg squash, chopped pistachios, and creamy mascarpone form a heavenly alliance in this dessert – try it!

3. Sweet quark cake with pumpkin and rosemary

Nutty pumpkin on a creamy bed of quark – heavenly! The rosemary completes the taste experience. The great thing about this juicy cake: It is not too sweet and is therefore suitable for all kinds of occasions.

4. Vegan Pumpkin Cinnamon Rolls

ingredients

…for the yeast dough

  • 160 g cooked, pureed pumpkin
  • 450 grams of flour
  • 1 tablespoon of sugar
  • 1 packet of dry yeast
  • 1 tsp salt
  • 1 pinch nutmeg
  • 80 g margarine, melted
  • 200 ml soy milk

…for the filling

  • 50 g margarine, melted
  • 30 grams of brown sugar
  • 30 grams of white sugar
  • 3 tsp cinnamon

…for the icing (if you like)

  • powdered sugar
  • soy milk

That is how it goes

  1. First, prepare the yeast dough. To do this, mix all the dry ingredients together before adding the pumpkin, soy milk, and margarine. Knead everything into an elastic dough and leave covered in a warm place for 1 hour.
  2. Roll out the dough on a floured work surface into a rectangle. Melt butter, and mix sugar and cinnamon. Spread the butter over the dough and spread the cinnamon-sugar mixture evenly over it. Now the dough is rolled up and cut into slices about 2-3 cm thick. Place the snails on a baking sheet, cover with a cloth and let rise again for about 30 minutes.
  3. Bake at 175 °C (circulating air) for about 15-20 minutes.
  4. Let the snails cool down a bit. If you like, you can also prepare a frosting from powdered sugar and soy milk, which is decoratively distributed on the snails.

5. Pumpkin Chocolate Pralines

Pumpkin purée and chocolate drops are hidden under the sweet chocolate glaze – heavenly! The pumpkin pralines are also great as a souvenir.

Ingredients

  • 75 g cooked pumpkin (e.g. Hokkaido)
  • 55 grams of butter
  • 60 grams of brown sugar
  • 60 g powdered sugar
  • 1 pinch of vanilla extract
  • 1 pinch of salt
  • 120 grams of flour
  • 1 pinch of ground cloves
  • 1 pinch of cinnamon
  • 1 pinch nutmeg
  • 75 g chocolate chips
  • 300 g couverture (whole milk or dark chocolate, depending on your taste)
  • sprinkles

That is how it goes

  1. In a large mixing bowl, whisk together the pumpkin flesh, butter, and sugar.
  2. Add flour, vanilla, and spices. Continue beating until the mixture is homogeneous. Sprinkle chocolate drops.
  3. Place the dough in the freezer for an hour until it starts to set.
  4. With the help of 2 teaspoons, form small balls, which you place individually on a plate lined with baking paper. Put the balls in the freezer for 2 hours, preferably overnight.
  5. Melt the couverture in a water bath. Dip the chocolates in with a toothpick, sprinkle with sprinkles and place in the fridge until the couverture has hardened. The chocolates will keep in an airtight container for about a week.
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Carve Your Own Halloween Pumpkin

Halloween is on October 31st! We give tips on how to carve creepy-beautiful pumpkin faces.

A hollowed-out pumpkin provides an eerily flickering light on the windowsill or in the house entrance in autumn. Children especially love to carve their own scary faces. With guidance, even small children can carve their own Halloween pumpkin.

How to carve a great pumpkin light

Children often find it disgusting to pick out the seeds; help them out by cutting a zigzag top into the squash and scooping out the seeds with a sturdy tablespoon or special tool.

If the pumpkin has a pronounced stem, you can integrate it into the work of art as a (witch) nose – in the evening and at night, when the shadow of the nose dances in the candlelight, this gives a creepy effect.

How to carve individual faces

If you want to carve individual faces, it is best to draw your desired motif on a firm sheet of construction paper, cut it out with a butter knife and transfer it to the pumpkin.

Nice effects can also be achieved if you move away from the classic face and towards more striking motifs such as stars, which adorn the entire pumpkin (you can even mothball the Christmas baking molds as stencils). The result is a small work of art that you can still look at after Halloween.

Tip for carving the pumpkin yourself

Special pumpkin carving kits with a small saw help hollow out the pumpkin. These can be bought here.

Why do we celebrate Halloween?

The story is almost as spooky as Halloween costumes: In Ireland, a drunkard and con artist named Jack sold his soul to the devil on the eve of All Saints’ Day. Despite all his crimes, Jack was never to go to Hell through this deal.

But when Jack died, he was not admitted to heaven either; he was homeless and wandering in the dark. The devil threw him a piece of glowing coal as a light, which Jack stuck in a hollow turnip.

Ever since Jack’s homeless soul has come to earth every year on the eve of All Saints’ Day. To protect themselves, people hollow out a gourd and put a light inside.

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Food

Make Pumpkin Waffles Yourself

Autumn is just around the corner – with falling temperatures and cold, wet days in the luggage. How nice when you can make yourself comfortable at home with freshly baked pumpkin waffles and a hot cup of tea during this time! The pumpkin puree in the batter of this special waffle variant ensures more juiciness and a great sweetness. Make pumpkin waffles yourself: The simple and quick recipe tells you EAT SMARTER.

Pumpkin alarm in the waffle iron!

A wonderfully sweet scent spreads in the room when the homemade pumpkin waffles are done baking in the hot iron. The recipe for this autumn delicacy is very simple: under the conventional waffle batter – in our case, of course, prepared smarter – some pumpkin puree is stirred and the mass is supplemented with an orange splash of color. This ensures a lot of juiciness and fewer calories in the waffle – a great deal in our opinion!

For the pumpkin puree, the berries simply have to be cut into small pieces, baked on a baking tray lined with baking paper for around 20 minutes at 180 degrees until soft, and then pureed, and the precious mush is ready. If some puree is left over, it can be further processed into a hot soup, for example. So nothing goes unused! But between us, no batter is wasted when making pumpkin waffles yourself.

That’s why pumpkin is so healthy

Pumpkin not only provides a cheerful splash of color in autumnal dishes, but it is also incredibly healthy! Pumpkin is an important supplier of beta-carotene (the precursor of vitamin A), minerals such as potassium, magnesium, calcium, and iron, as well as filling fiber.

In addition, the pulp of the pumpkin is very low in calories and, due to its good digestibility, can be excellently prepared in the diet kitchen as a light food or for small children – and as a puree, the pumpkin is also an unbeatable ingredient in these waffles!

A little tip: It’s that easy to test the degree of ripeness of your pumpkin. Gently tap the skin of the squash with your clenched fist. If you hear a hollow sound, the pumpkin is ripe!

Make pumpkin waffles yourself

The ingredients:

  • 200 g wholemeal spelled flour
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1 vanilla pod (Mark)
  • 3 eggs (size M)
  • 160 ml milk (alternatively plant milk)
  • 150 g pumpkin puree (e.g. Hokkaido pumpkin)
  • 2 tbsp maple syrup (more if needed for garnish)

The preparation:

  1. In a large bowl, mix together the wholemeal spelled flour, baking powder, salt, cinnamon, and the pulp of one vanilla bean.
  2. In another bowl, beat the eggs until fluffy. Then mix first the milk, then the pumpkin puree, and the maple syrup with the egg foam.
  3. Now add the egg-pumpkin mixture to the flour mixture and mix thoroughly.
  4. Preheat the waffle iron. Then, depending on the size of the appliance, pour about two tablespoons of batter into the middle of the hot waffle iron, close the lid and bake for about three to five minutes until golden brown.
  5. Serve the finished pumpkin waffles drizzled with maple syrup, if you like.
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Food

Very Simple: Bake Pumpkin Bread

It’s bright orange and extremely juicy and delicious: we’re talking about pumpkin bread. But the autumn baked goods are rarely found in stores. So now it’s time to bake pumpkin bread!

You only need a few ingredients and a little patience to bake pumpkin bread, because the pastry is made from yeast dough. When it comes to choosing the type of pumpkin, the only limit is your imagination – we chose the Hokkaido pumpkin because it doesn’t even have to be peeled.

Bake pumpkin bread – healthy ingredients

Pumpkin bread not only scores points in terms of taste with its fluffy and juicy consistency and the slightly sweet and nutty aroma, the ingredients are also impressive thanks to good ingredients.

The wholemeal flour in the dough provides a good deal of fiber and B vitamins, while the pumpkin contains few calories (25 kilocalories per 100 grams) and plenty of beta-carotene, the plant-based precursor of vitamin A. Pumpkin seeds also score points with polyunsaturated fatty acids and iron.

Bake Pumpkin Bread

The ingredients for 1 pumpkin bread:

  • 450 g pumpkin of your choice (makes approx. 300 g pulp)
  • 500 g wholemeal spelled flour
  • 1 cube of yeast (42 g)
  • 1/2 tsp honey
  • 350 ml of lukewarm milk of your choice (e.g. goat milk, buttermilk)
  • 110 grams of butter
  • 1 tsp salt
  • 60 g pumpkin seeds

The preparation:

  1. Wash or peel the pumpkin, clean and cut into small cubes. Place the diced pumpkin in a saucepan, cover with water and cook covered for about ten minutes. Then drain, finely puree, and leave to cool.
  2. Meanwhile, put the flour in a bowl, make a well in it and crumble the yeast into the well. Mix the honey, milk, and some flour from the edges to form a pre-dough, cover, and leave to rise for 15 minutes in a warm, draft-free place. Melt 100 grams of butter.
  3. Add butter, salt, pumpkin puree, and 50 grams of pumpkin seeds to the pre-dough and knead everything into a smooth dough.
  4. Grease a loaf pan with the remaining butter and fill in the batter. Cover and let rise for another 15 minutes. Sprinkle the bread with the remaining pumpkin seeds and bake the pumpkin bread in a preheated oven at 200 °C (180 °C fan oven; gas: level 3) for approx. 60 minutes.
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Pumpkin Pesto

Pumpkin provides plenty of beta carotene – the fat-soluble vitamin that can be optimally absorbed by the body together with the oil. Wholemeal pasta provides a lot of fiber and minerals.

Ingredients

  • 500g Hokkaido pumpkin pulp
  • 50g pumpkin seeds
  • salt to taste
  • 600g whole wheat pasta
  • 100ml rapeseed oil
  • 1 small chili pepper
  • 50g grated parmesan
  • pepper to taste
  • 6 tbsp pumpkin seed oil
  • fresh herbs to taste

Preparation steps

  1. Cut the Hokkaido pumpkin pulp into cubes and steam in a pan with a little water. Then let it cool down a bit.
  2. Meanwhile, toast the pumpkin seeds in a small pan.
  3. Put on salted water and cook the wholemeal pasta in it until al dente.
  4. Wash, halve, and deseed the chili.
  5. Place the pumpkin with the pumpkin seeds, rapeseed oil, chili, and Parmesan in a suitable container and puree until smooth.
  6. Season with salt and pepper and then carefully fold in the pumpkin seed oil.
  7. Drain the pasta and then mix well with the pesto.
  8. The dish can now be seasoned with pumpkin seeds, pumpkin oil, or fresh herbs as desired.
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Delicious Pumpkin Cream Soup

Summer is hardly over and autumn, with all its advantages, is already pushing its way into our everyday lives. A special highlight is the pumpkin cream soup.

Their deep orange color and unmistakable taste make them the ideal starter for a course menu.

Ingredients for 4 to 6 people

  • 550g pumpkin
  • 200g carrots
  • 100g potatoes
  • 50g bacon
  • 1x soup greens
  • 1x onion
  • 50ml fresh orange juice
  • 1-2tbsp honey
  • Salt
  • black pepper
  • small bouillon cube
  • Tbsp sour cream

Preparation of pumpkin cream soup

The preparation time for the delicious pumpkin cream soup is around 1 hour.

  1. First, the vegetables are cleaned. Cut the carrots, potatoes, and soup greens (available in most supermarkets as a pack) into chunks. These don’t have to be cut that small, 2-3cm in diameter are sufficient.
  2. Also, cut the squash into pieces. The type is freely selectable. For a soup, however, the Hokkaido or the aromatic butternut squash are particularly suitable. The latter can be recognized very well by its pear-like shape. However, its shell should definitely be removed. The Hokkaido pumpkin is simpler. Its shell can be eaten without any problems. Only the pulp should be scraped out with a spoon for all varieties.
  3. Peel and coarsely chop the onion and sauté briefly in a large pot together with the bacon. Add vegetables and pumpkin.
  4. Dissolve a small bouillon cube in a liter of water and add to the pot. Continue to fill with water until the vegetables are completely covered and cook.
  5. When the potatoes are done, take the pot off the stove and use a hand blender to beat everything until creamy.
  6. Orange juice gives the soup a fruity note, honey takes away the acidity. Season everything with pepper and salt.
  7. Serve hot with a spoonful of sour cream or sour cream.

Useful additional knowledge about pumpkin cream soup

  1. If you decide on the butternut squash, you should first place it in the oven at around 100°C for 30-40 minutes and then let it cool down. After that, its flesh is soft and it is very easy to cut. The peel is not edible, but can now be easily removed with a vegetable peeler.
  2. Shrimp skewers are recommended for all gourmets who want to spice up their creamy soup. Simply sear the shrimp, season, and drape on wooden skewers on the soup plate. A starter à la 5-star restaurant is ready.
  3. For that special Halloween magic, the soup can also be served in an unwrapped pumpkin.
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Delicious Pumpkin Seed Soup Housewife Style

A delicious and warming soup for the cold season. When the days get stormier and colder, the desire for tasty meals increases. This pumpkin seed soup is a real treat and also ideal for vegetarians.

Pumpkins are fall vegetables. They can be used in your own garden or from the nearest farmer. Pumpkins from the region also adorn the vegetable shelves in the supermarkets in autumn. The finely aromatic pulp is full of important ingredients. The recipe can be varied at will. Pumpkin seed oil is very flavorful and should therefore be used sparingly.

Ingredients for the pumpkin seed soup for 4 people

  • 1 pumpkin (Hokkaido)
  • 1 large carrot
  • 50 g feta cheese (small cubes)
  • 50 g roasted pine nuts
  • 75 g roasted pumpkin seeds
  • 1 glass of orange juice
  • 400 ml coconut milk
  • 1 tsp grated ginger
  • 4 pieces of star anise
  • pumpkin seed oil
  • salt and pepper

Preparation of the pumpkin seed soup

  1. Peel the pumpkin, remove the seeds and cut the flesh into small cubes.
  2. Peel and finely grate the carrot.
  3. Put the pieces of anise in about 400 ml of salted water and then cover the pumpkin cubes with the grated carrots and simmer for about 35 minutes.
  4. Then remove the anise pieces and mix in the orange juice and coconut milk.
  5. Finely puree the coarse pieces with a blender to create a creamy soup.
  6. Then fold in the feta cheese cubes and the ginger and season with salt and pepper.
  7. Finally, serve the soup on a deep plate.
  8. Sprinkle the roasted pine and pumpkin seeds on top and decorate with a dash of pumpkin seed oil.

Useful additional knowledge about pumpkin seed soup

The squash can last for months if stored in a cool, dry place. A ripe pumpkin sounds hollow when knocked. The autumn vegetables are a bomb of valuable ingredients. It contains large amounts of beta carotene and potassium. Beta carotene has an antioxidant effect. It protects the cells and supports regeneration. In addition, the vegetables are particularly low in fat. It contains about 25 kilocalories per 100 g. Since it provides the body with fiber, the pumpkin pulp aids in digestion. The skin of the Hokkaido pumpkin is particularly tender after preparation and, in contrast to the skin of other pumpkin varieties, can also be eaten.

A good hand blender is important to make the soup nice and creamy. It should be powerful and suitable for use in a hot pot. A blender with a stainless steel blender foot is the best choice here. The material does not discolor. A plastic housing can show discoloration after a while. In addition, stainless steel is more robust than plastic.

But the cream soup can also be finely pureed with other devices. A blender is only suitable for pureeing hot soup if the vessel is made of plastic. Glass would shatter due to the high temperature. Alternatively, you can mash the soup with a potato masher.

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Pumpkin Seed Oil: Application, Effect and Production

Pumpkin seed oil is a particularly aromatic oil. Here you can find out what properties it has, what you can use it for and what you should definitely pay attention to when buying.

Many oils do not have a particularly distinctive taste or are even considered tasteless. It’s completely different with pumpkin seed oil: the oil is valued for its strong taste. It tastes particularly nutty and is suitable for numerous dishes and body care.

Pumpkin seed oil – origin and production

Pumpkin seed oil is made from the seeds of pumpkins, i.e. the pumpkin seeds. To be more precise: from the pumpkin seeds of the oil pumpkin. Only with this variety do the kernels have no woody shell, so they can be squeezed out. The special pumpkin variety came about through a random mutation around 100 years ago in Styria (Austria), where people soon discovered the oil in the seeds.

Austria and neighboring countries such as Hungary, Slovenia and Russia are still the main growing areas for the oil pumpkin. Another important growing area is China.

Only the cores are used for the production. They are washed, chopped, roasted and then pressed. The pulp can be plowed into the field as fertilizer and used as animal feed.

Properties and ingredients of pumpkin seed oil

Pumpkin seed oil is very dark in color. You can also tell the origin and processing of the oil by the color:
Oil from Austria is mostly dark green with a slight red-brownish tinge.
If the oil is more brown to yellowish, it usually comes from China, Russia or Eastern Europe.
The color of the oil can also be an indication of its manufacture and quality. If the oil is heated during processing, it also turns red-brownish to yellow. However, excessive heat damages the oil. The oil should therefore be processed as cold as possible. If the oil is dark green and shimmers slightly red against the light, it is ideal.

Other properties of pumpkin seed oil are its viscous consistency and its pleasant smell, which is not nearly as strong as the taste.

Pumpkin seed oil is characterized by a high proportion of monounsaturated and polyunsaturated fatty acids. The main ingredients also include:
Various vitamins (vitamin A, vitamin B1, vitamin B2 and vitamin C),
pantothenic acid,
biotin,
Minerals (e.g. chlorine, iron, fluorine, iodine, potassium, calcium, copper, magnesium, sulfur and zinc).

Use of Pumpkin Seed Oil

You can use pumpkin seed oil in different ways:
for cooking in the kitchen,
as a natural remedy,
for body care.
Due to its many good ingredients, pumpkin seed oil is considered an effective natural remedy. It is said to relieve prostate problems, lower blood pressure and help with joint problems. In addition, it is said to strengthen the immune system. For the precise use of pumpkin seed oil for health problems, you should speak to a doctor or pharmacist.

use in the kitchen

The most common use of pumpkin seed oil is in the kitchen. Because the oil just tastes really good. You can use it in many ways:
to refine pumpkin soup or pumpkin seed soup,
in the salad
in desserts.
You should mainly use pumpkin seed oil cold. If you heat it, the oil will quickly turn bitter. This can also happen to you if the oil is exposed to light for too long. Because pumpkin seed oil is also sensitive to light. Therefore you should store the oil in a cool and dark place. When storing, you should also note that the sensitive oil loses its aroma very quickly. It has a shelf life of around 12 months in an originally sealed bottle. Once you open it, you should use it within three months. It is therefore best to buy pumpkin seed oil in small quantities.

When buying pumpkin seed oil, you should pay attention to the origin of the oil. The oil is a regional specialty from Austria. The Styrian pumpkin seed oil is even a product with a protected geographical indication. You should also pay attention to the common organic labels when choosing the oil. In organic farming, for example, pesticides are prohibited.

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Roast Pumpkin Seeds and Dry Pumpkin Seeds

Pumpkin seeds contain many good nutrients. We have put together instructions for you on how to roast, season, and enjoy pumpkin seeds. Nibbling on pumpkin seeds is delicious and contributes to a balanced diet. You can enhance any salad with the rich seeds.

Pumpkin seeds are healthy

Pumpkin seeds are extremely rich in important nutrients such as unsaturated omega-6 fatty acids, iron, magnesium, potassium, and vitamin E. That is why pumpkin seeds are so much more than just a waste product. You can prepare the pumpkin seeds just like the pumpkins properly.

The nutritional value of pumpkin seeds

Not only pumpkin soup as one of the tastiest soups for the cold winter has it all, but also the small seeds of the pumpkin. The delicious roasted kernels are considered a nutrient supplier and a real zinc bomb. Zinc can help with menopause symptoms, and zinc also alleviates problems in diabetics. Pumpkin seeds also contain magnesium, iron, and selenium. The famous pumpkin seed oil is often used in every salad kitchen because it contains high-quality, polyunsaturated fatty acids and vitamin E. You can then add some pumpkin seeds to your salad or soup as a topping, or simply enjoy the seeds as a snack.

Prepare kernels for roasting

When processing pumpkins, the seeds are often leftover. But since the kernels are real nutrient bombs, it is best to process them fresh right away. In order to be able to dry, season or roast them well, first remove the pulp from the seeds.

  • If you have plenty of space, you can let the seeds dry overnight in a warm, dry place. The next morning, the seeds then easily separate from the pulp.
  • Or you knead the kernels in saltwater until all the fibers come loose and the kernels are clean. If necessary, leave them in the water/saltwater overnight.
  • The clean cores then float to the surface and you can fish them out.
  • Place them on a tea towel and rub them dry.
  • You can then eat them fresh or process them further.

Dry pumpkin seeds

Pumpkin seeds can be dried in a number of ways. It is important to dry them well before roasting or seasoning. And so it goes:

  • The kernels can dry in a bowl or on a tray on the heater.
  • The pumpkin seeds can dry in the residual heat of the oven or with the oven light switched on. Sticking a wooden spoon in the oven door will allow excess moisture to escape.
  • Or you can dry the kernels at 180°C in a preheated oven for 20 minutes. Then make sure to distribute the cores evenly on the tray and place them individually if possible. Also, turn them after 10 minutes.
  • You can also dry pumpkin seeds, as well as many other foods, in the dehydrator.

Roast delicious pumpkin seeds

You can now roast and season the kernels or simply enjoy them raw and dried. In the pan, roasting works as follows: Place the pan on the stove over medium-high heat. Turn the pumpkin seeds in it under constant supervision. Standard-sized pumpkin seeds are roasted for three to four minutes. Then take them out of the pan immediately, as the seeds will darken. Then let the pumpkin seeds cool down.

Refine pumpkin seeds with spices

If you want, you can also roast the pumpkin seeds in a pan with spices. Roasted pumpkin seeds with a little pressed garlic taste wonderfully spicy and are also very healthy. Roast pumpkin seeds with chili and peppers? In any case, spicy pumpkin seeds taste great as a snack or are perfect for refining salads. If you want to refine pumpkin seeds with sea salt and paprika, eat a healthy salty meal. Maybe that’s a better snack than potato chips during a cozy evening. Do you love it sweet? Roasted pumpkin seeds caramelized with sugar and cinnamon taste great as a sweet snack or to refine any dessert. Mmmmh delicious!!!

Roasted pumpkin seed ideas

Roasted pumpkin seeds are perfect for refining delicious soups, just sprinkle a few seeds on the finished soup. If you like to prepare muesli bars yourself, pumpkin seeds are a tasty ingredient. And they are also a very healthy ingredient in a homemade muesli mix. Classically, pumpkin seeds are also suitable for baking bread. In addition, all types of vegetables or salads can be deliciously refined with roasted pumpkin seeds. For example, delicious vegan spreads can be conjured up from peeled kernels. You can also use them as a substitute for pine nuts in pesto.

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Cooking Tips

Peel Hokkaido Pumpkin: Necessary or Superfluous?

The Hokkaido pumpkin is one of the most popular pumpkin varieties. Not only is it healthy and tasty, it is also versatile and easy to prepare, as in most cases it does not need to be peeled.

Spherical, rather small to medium-sized and bright orange: This is what the Hokkaido pumpkin looks like. Its aroma is slightly nutty, somewhat sweet and reminiscent of chestnuts, its flesh is juicy, buttery and low in fibers. The Hokkaido pumpkin is not only healthy (it offers a lot of vitamin A and potassium, for example), but also versatile: Whether as a soup, fried, grilled, baked, pureed or finely grated raw in salads – the Hokkaido pumpkin can do everything make and always tastes good.

Many amateur cooks initially shy away from pumpkins because they want to avoid the time-consuming peeling process. But what about this pumpkin – does Hokkaido have to be peeled?

Peel Hokkaido pumpkin: necessary or superfluous?

With some types of pumpkin, you really can’t avoid peeling: their skin is so hard and thick that it is difficult to digest and could lead to stomach upset. These varieties include, for example, snake gourds. With many other pumpkins, it is purely a matter of taste whether the skin stays on or not.

The Hokkaido pumpkin, which is not considered particularly easy to prepare for nothing, does not have to be peeled:
It has a very thin and easily digestible skin, which can also be eaten raw.
With most cooking and cooking methods, the peel also becomes so soft that it does not interfere with chewing.
Exceptions could be:
Potato cakes/pancakes: Because potato pancakes are only in the pan for a relatively short time, the skin may not soften completely.
Pureed soups: If you only prefer your soups to be very finely pureed, you can peel the Hokkaido pumpkin beforehand. Because depending on which kitchen appliance you use for pureeing, it is possible that small pieces of peel can still be found here and there in the soup.
The skin also gives dishes a more intense pumpkin flavor. And since most of the vitamins are located directly under the skin of many fruits (the Hokkaido belongs to the berry family), you also get a nutrient plus with the skin.

Conclusion: In most cases you do not need to peel the Hokkaido pumpkin. It’s the perfect type of pumpkin if you like it quick and easy to prepare. But you should pay attention to one thing:
It is best to buy organic Hokkaido pumpkins. In this way you avoid that there are pesticide residues on the shell, which are used in conventional agriculture and are suspected of being harmful to health. Pesticides are also a burden on the environment, the animals and the people who work with them. No pesticides are used for organic pumpkins. However, you should wash the squash well before preparing it to remove any impurities.

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