Hokkaido pumpkin

Unlike other classical types of pumpkins, Hokkaido pumpkin has a variety of uses in the kitchen. If you have associated pumpkins only with compote or jams, you might be surprised how delicious, quick and cheap meals you can prepare from the pumpkin Hokkaido.

The origin of Hokkaido pumpkin

Hokkaido pumpkin  is grown and cultivated for ages in the Far East, from where it spread to America, but its origins can be found in New England. The popularity of Hokkaido pumpkin is increasing in the whole world due to the rising interest in a healthy lifestyle. Hokkaido pumpkin also makes a tasty substitute for unhealthy side dishes or it can be used as main ingredient in delicious creamy soups and sauces.

Hokkaido pumpkin and health

Hokkaido pumpkin is rich in vitamins and contains minerals such as: calcium, magnesium, phosphorus, potassium, beta-carotene and vitamins A, B, C. Hokkaido Pumpkin is a real vitamin bomb. The healing effects of this pumpkin are miraculous. It helps heal diseases of the pancreas, spleen and stomach problems, but it also helps ease disorders of kidneys and heart problems. It has diuretic effects and its ingredients can expel nematodes, pinworms and roundworms. Eating Hokkaido pumpkin is also very suitable for diabetics; roasted seeds help ease men's problems with the prostate. Hokkaido pumpkin is suitable as part of the diet in reducing diets for its low energy content, high contents of fibre and detoxifying effect.

The nutritional value of pumpkins Hokkaido 100 g:


37 kcal


8.8 g


0.23 g


8.8 g


1.6 g










Growing Hokkaido pumpkin and storage

You can easily pre-grow Hokkaido pumpkin at home in your living room. This annual plant is absolutely modest. Before planting, soak seeds in water over one night. It speeds up germination. If you will plant the seeds directly in the soil, sow them in a depth of 3-5 cm at a distance of minimally 1 metre apart. It requires nutritious soil with sufficient moisture and regular weeding. Do not water leaves. The rich harvest can be enjoyed in the autumn. The best place for storage of Hokkaido pumpkin is dry basement. If it is good stored it can lasts about six months, and its content of vitamins and sugar during storage increases.

Have you chosen to buy Hokkaido pumpkin from the supermarket? Then check if it has firm, deep coloured, hard and smooth skin.

Hokkaido pumpkin in the kitchen

Remove the seeds and fibres before using pumpkin Hokkaido for cooking. Peel does not matter, because it beautifully softens during the cooking. You will definitely appreciate delicate, sweet, slightly nutty flavour of pumpkin Hokkaido, but be careful to not overcook it. It can be processed into soups, sauces, jams, pies, stuffing, in risottos or in baked dishes, as a grilled dish or side dish in different variations. Use is really diverse and it is up to your taste and imagination in what form you will use pumpkin Hokkaido as a part of your diet.

Hokkaido pumpkin - Recipes

dyne_hokaidoSoup of pumpkin Hokkaido

  • the quantity of ingredients to taste

Hokkaido pumpkin
Olive oil
Lemon juice
Spoon of sour cream

Fry the diced pumpkin Hokkaido in olive oil, season it with curry to taste, pour water and simmer it until its tender. Puree cooked pumpkin Hokkaido, add fresh basil, lemon juice, sour cream and salt.


Roasted Hokkaido pumpkin with potatoes

- the quantity of ingredients to taste, pumpkin and potato ratio 1:1

Pumpkin Hokkaido
Jacket Potatoes
Olive oil
Sour cream
Fresh herbs

Halve Hokkaido pumpkin, scoop it and cut into slices about one centimetre wide. Thoroughly washed pumpkin does not have to be peeled. Cut washed potatoes in their skins in about the same size. Brush baking tray with olive oil, add Hokkaido pumpkinand potatoes, season with salt and pepper and sprinkle it with thyme, or add a sprig of fresh thyme. Drizzle all with olive oil and bake it in a preheated oven at about 160 °C until its tender (proximately 40 minutes). Ready Hokkaido pumpkin and potatoes pour with sour cream and sprinkle it with finely chopped herbs.