Few ingredients are as versatile as pumpkin.
It is excellent both sweet and salty and you can prepare real miracles with it!
Try our Hokkaido pumpkin recipes in 7 different variations.
We have a delicious cake, homemade compote or even a vegetarian burger for you, which will elevate your meal to a gourmet experience!
So let’s do it!
Hokkaido pumpkin soup with coconut milk
Pumpkin season is early fall, and that’s the perfect time to cook thick soups to warm you up on cold days. There are countless variations of this popular soup, so don’t be afraid to experiment with the ingredients. You can fine-tune our recipe, for example, by adding hot chili or toasted bread croutons fried in a little butter.
- 1 medium Hokkaido pumpkin
- 1 teaspoon of olive oil
- 150 g of vegetable broth
- 70 g of coconut milk
- salt and pepper to taste
- coconut milk, pumpkin oil and roasted pumpkin seeds for garnish
- Cut the pumpkin in half, scoop out the seeds and rub the inside with olive oil and salt.
- Bake in the oven cut down at 200°C for about 20 minutes.
- Then turn cut side up and roast for another 10 minutes or until the pumpkin is tender.
- Cut the pumpkin into cubes, including the skin.
- Put the pumpkin in a blender, pour in the stock and add the coconut milk and salt.
- Blend until smooth.
- Pour the soup into a pot and cook for a few minutes.
- Serve hot garnished with a drizzle of pumpkin oil, coconut milk and sprinkled with roasted pumpkin seeds.
Pumpkin pancakes (not only) for burgers
Almost everyone knows potato or cabbage pancakes, but have you tried using grated pumpkin instead of the usual ingredients? It is pleasantly sweet, pliable and tastes great when toasted! You can eat pumpkin pancakes just like potato pancakes, or you can conjure up an original vegetarian burger from them, which will have guests kissing your hands!
- 250 g grated pumpkin
- 1 can of red kidney beans, drained
- 1 small onion
- 2 tablespoons of butter
- 2 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon of salt
- 100 g of oatmeal
- 100 g breadcrumbs
- 2 tablespoons of oil
- Place the pumpkin, half the beans, onion, butter, spices and salt in a blender and blend.
- Transfer the mixture to a bowl and stir in the rest of the beans, oatmeal and breadcrumbs.
- Make a sticky dough.
- Make about 10 patties from the dough.
- Fry the patties in hot oil for 3-4 minutes on each side, then remove from the pan and drain on a napkin.
- Serve immediately on its own or as part of a burger.
Our tip: Would you like to fry healthier and with a minimum of fat? See how we rate ceramic pans .
Crispy Hokkaido Pumpkin Fries
They are great as a healthy snack or a quick meatless dinner. Complement them with a yogurt dip with herbs or spicy ketchup and the perfect meal is ready.
- 1 small Hokkaido pumpkin
- 1 tablespoon of olive oil
- 1 teaspoon curry spice
- hot ketchup
- Preheat the oven to 200°C.
- Clean, peel and remove the pulp and seeds from the pumpkin.
- Cut into chips about 1 cm wide.
- Mix the oil with the curry in a bowl and coat the fries thoroughly in the mixture.
- Spread the fries evenly on a baking sheet lined with baking paper and bake for 15 minutes.
- Then remove from the oven and eat warm dipped in spicy ketchup or your favorite dip.
We have the best dip recipes for you to serve with your pumpkin fries!
Discover similar tips
Creamy pumpkin risotto with gorgonzola
This golden cream risotto with gorgonzola and pumpkin is a simple but hearty dish that is perfect for long autumn evenings. You only need a few ingredients and it has so much flavor!
- 1.2 liters of vegetable broth
- 500 g of Hokkaido pumpkin
- 1 tablespoon of butter
- 1 small onion
- 2 tablespoons of olive oil
- 250 g arborio rice
- 150 ml of dry white wine
- 100 g of gorgonzola
- fine sea salt and plenty of freshly ground black pepper
- red radish sprouts for garnish (optional)
- Heat the vegetable stock in a small saucepan and keep it at a very low temperature throughout the preparation of the risotto.
- Cut the Hokkaido pumpkin into approximately 2 cm cubes (no need to peel).
- Heat the butter in a non-stick or heavy-bottomed pan.
- Sprinkle the pumpkin with a little salt, cover and gently simmer for about 20 minutes or until tender.
- Stir often and occasionally add a little vegetable stock to prevent burning.
- Purée the pumpkin with an immersion blender.
- Meanwhile, start the risotto as well.
- Finely chop the onion.
- Heat the olive oil in another deep pan.
- Sauté the onion until translucent.
- Add the rice and mix well.
- Add the white wine, stir well and allow to bubble.
- Start adding the vegetable broth a little at a time, stirring regularly.
- Add the broth from the next ladle only when the previous one has been absorbed.
- Continue to pour in the stock and stir until the risotto is cooked to your liking, about 15-20 minutes or according to package directions.
- Add pumpkin puree and mix well.
- Remove from the stove
- Cut the gorgonzola into small pieces and stir into the risotto until dissolved.
- Adjust the taste with salt and plenty of freshly ground black pepper.
- Let stand for about 5 minutes, sprinkle with radish sprouts (or parsley) and serve immediately.
We also have 6 more pumpkin risotto recipes for you that you just have to try!
Hokkaido Pumpkin Jam
This recipe has one big advantage – unlike seasonal fruit, which usually needs to be processed quickly so that it doesn’t spoil, you can make pumpkin marmalade at any time of the year. In addition to hokkaido pumpkin, you can also use butternut squash. Ready-made jam is not only suitable for spreading pastries, but if you are in a hurry, you can also use it as a basis for a pumpkin pie.
- 900 g of pumpkin removed from the stem, flesh and seeds
- 265 g of sugar
- 2 tablespoons of orange juice
- 1 tablespoon of lemon juice
- pinch of salt
- 1/2 vanilla pod
- Cut the cleaned pumpkin into larger cubes and place in a pot with a steamer.
- Cover with water and steam for about 30 minutes until the pumpkin is soft.
- Carefully remove the skins and blend the pumpkin with a stick blender until smooth.
- You will find sugar, orange and lemon juice and salt. Scrape out the inside of the vanilla bean and mix all the ingredients thoroughly.
- Cook over low heat, stirring constantly, until the sugar dissolves.
- After about ten minutes, the mass should thicken.
- Turn off the stove and immediately pour the jam into the prepared sterilized jars.
- Close immediately and place upside down until the jars cool.
- Pumpkin jam preserved in this way will last for several months.
Baked Hokkaido pumpkin with feta cheese
Try a healthy and delicious recipe for roasted pumpkin with feta, almonds and herbs. It’s a great side dish to any holiday meal, plus it’s vegetarian and gluten-free!
- approx. 1.3 kg Hokkaido pumpkin, seeded and cut into pieces (no need to peel)
- 25 g ground almonds
- 100 g feta cheese, finely chopped or crumbled
- 1 small bunch of flat-leaf parsley, finely chopped
- 6-8 fresh sage leaves, finely chopped (about 1 teaspoon)
- finely grated rind from 1 organic lemon
- 2 cloves of garlic, chopped
- a pinch of red chili flakes
- sea salt and freshly ground pepper, to taste
- 2-3 tablespoons avocado oil (or olive oil)
- freshly squeezed juice of 1/2 lemon
- 3 tablespoons chopped almonds, lightly toasted
- Preheat the oven to 190°C and line a tray with baking paper.
- Place the hokkaido pumpkin pieces flat on the prepared baking sheet.
- In a small bowl, combine the ground almonds, feta, parsley, sage, lemon zest, garlic, and chili flakes.
- Add a small pinch of salt (feta is very salty) and freshly ground pepper to taste.
- Drizzle the pumpkin pieces with oil.
- Spread the pumpkin in an even layer on the baking sheet, then sprinkle evenly with the feta and herb mixture.
- Transfer the tray to the preheated oven and bake for 25-30 minutes until the pumpkin is tender.
- Remove from the oven and drizzle with freshly squeezed lemon juice.
- Transfer to a serving plate and sprinkle with toasted almonds.
- Finally, garnish with fresh parsley and some feta (optional).
- Serve immediately!
Do you also like non-traditional recipes for pumpkin spreads 6 times differently? Try the sweet and salty versions!
Vegan Pumpkin Pie
You will simply love this luxurious pumpkin pie with a smooth vegan frosting! It is a great dessert with coffee or a dessert after a weekend lunch. Of course, you can replace the vegan ingredients with animal ones.
- 200 g Hokkaido pumpkin
- 1 apple
- 2 eggs
- 100 g birch sugar (xylitol)
- 200 g spelled flour
- 50 g of walnuts
- 2 teaspoons of baking powder
- 40 ml of oil
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon cardamom
For the frosting:
- 50 g of vegan cream cheese
- 100 g of soy yogurt
- 1 spoon of birch sugar
- a little lemon juice
- 1 tablespoon of cornstarch
- 1 teaspoon of vanilla extract
- pumpkin seeds
- Preheat the oven to 180°C.
- Wash and clean the pumpkin and apple.
- Now cut both into coarse pieces and remove the seeds.
- It is best to chop into small pieces in a blender.
- Crack two eggs and beat them with birch sugar in a bowl with a hand mixer.
- Add the selected oil and beat a little more.
- Add the flour and baking powder and whisk.
- Next, add cinnamon, ground cloves and cardamom.
- Now stir in the grated pumpkin and apple with a spoon.
- Chop the walnuts into small pieces and also mix in carefully.
- Grease a cake tin (about 20 cm in diameter) and pour the batter into it.
- Bake the cake in the oven for about 40 minutes. Then leave to cool.
- Put all the ingredients for the frosting in a bowl and beat with a hand mixer until creamy.
- Spread it on the cake and put it in the fridge for about 1 hour.
- Then you can roast the pumpkin seeds in a pan and decorate your cake with them.
If you want to learn more about Hokkaido, then we have prepared a large summary of information and knowledge about pumpkins just for you. All about the individual varieties, including easy preparation and recipe tips!
And how did you like our recipes today? Write to us in the comments!