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This orange Hokkaido pumpkin from Michi Bauer comes fresh from the farm in Austria. The best part? You can eat the thin skin after cooking! Its delicious flesh has a nutty aroma similar to chestnuts. It is incredibly versatile for baking, grilling, or comforting soups, and stays fresh for several months when stored in a cool, dry place.
35 min
Under an hour
Country of origin
Description
The best-known pumpkin, red-orange on the outside and orange on the inside, can be eaten with its skin on. The application possibilities are endless. This pumpkin does not need to be peeled. For oven vegetables, roasted, as a salad, for spreads, super for vegan dishes or also suitable for desserts. What's more, the uncut pumpkin lasts a very long time. Origin
The giant pumpkin originally comes from South America. Cultivation takes place in almost all countries of the world. In Europe, France and Greece lead the way in cultivation. Commercial pumpkin cultivation is playing an increasingly important role in Germany. The domestic harvest runs from September to November, supported in the following months by modest imports from southern countries.
Tips
Pumpkins can be stored in a cool and dry place for a few months.
Preparation
Pumpkins are most often prepared into sweet and sour pickles. To do this, the fruit, freed from the firm skin and seeds, is cut into cubes or strips and pasteurised in an infusion of vinegar, spices, herbs and sugar. Other tasty uses are: Pumpkin soups, pumpkin vegetables, pumpkin stew, pumpkin casserole, stewed fruit, pumpkin bread, etc.