Healthy and Delicious Recipes with Hokkaido Pumpkin

Oblíbené recepty z dýně hokaidoAt the first sight, Hokkaido pumpkins may seem like a simple and uninteresting ingredient. This impression is false. There are myriad variations and recipes to process a Hokkaido pumpkin. And the results are surprisingly yummy. Even famous chefs in renowned restaurants put Hokkaido pumpkin on their menu. This ingredient is available to anybody because it is not expensive and it is even easy to grow it by yourself at home. It is not only perfect for kompots and marmalades, but you can also make delicious soups, side dishes, desserts and main courses with it.

Furthermore, the Hokkaido pumpkin is excellent for human health since it has many beneficial effects on it. It is rich in vitamins A, B and C and in calcium, potassium, beta-carotene and other beneficial substances. It is a great helper in diseases of pancreas, spleen, stomach or kidneys. Try out some of the popular recipes and discover the great potential of Hokkaido pumpkin first hand.

Pumpkin Soup - Recipes for 3 variations

Hokkaido Pumpkin Soup

  • 5 kg Hokkaido Pumpkin
  • 2 potatoes
  • 1 onion
  • 4 cloves of garlic
  • salt
  • pepper
  • caraway
  • parsley
  • nutmeg
  • 1 litre vegetable broth
  • 250 ml milk
  • 250 ml cream
  • sour cream
  • pumpkin seeds
  • bread

Hokkaido Pumpkin Soup - Recipe

Clean the pumpkin, remove seeds and chop it. Clean, peel and chop the potatoes. Chop the onion finely and fry it on oil. When the onion starts turning brown, add the pumpkin and potatoes and fry it a little bit. Then add the broth, spices and keep it boiling for about 40 minutes. Then remove the pot from the cooker, add milk, sour cream, garlic, nutmeg and parsley and blend everything in a blender.
The Hokkaido pumpkin soup is served decorated with a bit of sour cream, fried pumpkin seeds and fried bread bits.

Pumpkin Soup with Ginger

  • 1 kg Hokkaido Pumpkin
  • 1 onion
  • 4 carrots
  • 2 pieces of parsley
  • 4 cloves of garlic
  • fresh ginger (roughly the same amount as garlic)
  • half a celery
  • 1 litre vegetable broth
  • curry
  • salt
  • pepper
  • herbs to your taste
  • olive oil
  • butter
  • 250 ml cream
  • sour cream
  • pumpkin seeds
  • bread

Pumpkin Soup with Ginger - Recipe

Clean and chop the carrot, celery, parsleys, onion and pumpkin (remove the seeds out of the pumpkin). Press the garlic and grate the ginger. Take a larger pot and fry the onion, carrot, celery and parsley in it on butter. After that, add the chopped pumpkin and the vegetable broth (you may use a bouillon cube or home-made veggie broth) and keep everything boiling until the vegetables become soft. Then let the soup cool off a little and add sour cream, garlic, ginger and spices and blend everything with a blender. Put the pot back on fire and warm the soup up a bit.

The pumpkin soup with Ginger is served decorated with a bit of sour cream, fried pumpkin seeds and fried bread bits.

Pumpkin Soup Made From Baked Pumpkin

  • 1 kg Hokkaido Pumpkin
  • 3 carrots
  • 6 cloves of garlic
  • 1 litre vegetable broth
  • 200 ml cream
  • 1 tsp cinnamon
  • salt
  • pepper
  • nutmeg
  • pumpkin oil

Pumpkin Soup Made From Baked Pumpkin - Recipe

Clean the pumpkin, remove its seeds and chop it. Clean and chop the carrot. Put the vegetables onto a baking tray laid out with baking paper and smear it with pumpkin oil. Add whole cloves of garlic and bake at 180°C until the veggies become soft (approx. 40 minutes). However, you have to remove the garlic already after 20 minutes so it doesn't burn. Then put everything into a pot and blend it. Add the broth, salt, pepper and nutmeg and keep the mixture boiling for 10 more minutes. Finally, add the cinnamon and run the mixture through the blender again.

Pumpkin soup made of baked pumpkin is served with a few drops of pumpkin oil.

polévka z dýně hokaido recept

Hokkaido Pumpkin Starters and Drinks

Hokkaido Pumpkin Spread

  • 300 g Hokkaido Pumpkin
  • "Pomazánkové máslo" spread (to your taste, you may use e.g. horseradish flavoured one)
  • 4 tbs mayonnaise (or tofu mayo)
  • 1 smaller onion
  • 3 cloves of garlic
  • fresh chives
  • salt
  • pepper

Hokkaido Pumpkin Spread - Recipe

Clean the pumpkin, peel it, remove seeds and grate it roughly. Chop the onion finely. Warm up the butter in a pot and fry the pumpkin with onions and a bit of water on it for about 10 minutes. Then leave it to cool off and prepare the spread foundation in a bowl: mix the spread "Pomazánkové máslo", mayonnaise, chives, garlic and spices together. Then mix them thoroughly with the pumpkin and onion and let the mixture rest in the fridge for at least one hour.

The Hokkaido pumpkin spread can also include ham or preserved bell peppers. Serve with fresh bread.

Pumpkin Hash Browns

  • 400 g Hokkaido Pumpkin
  • 600 g potatoes
  • 2 carrots
  • 1 onion
  • 3 cloves of garlic
  • 2 eggs
  • parsley
  • marjoram
  • salt
  • pepper
  • oil

Pumpkin Hash Browns - Recipe

Remove the seeds from the pumpkin and grate it coarsely. Peel the potatoes and carrots and grate them roughly as well. Add the finely chopped onion and pressed garlic. Mix everything together and add eggs, parsley and spices. Make solid dough (make it thicker with breadcrumbs if necessary) and make hash browns. Fry the pumpkin hash browns on oil until they have gold colour.

Hokkaido Pumpkin Salad

  • 500 g Hokkaido Pumpkin
  • half an onion
  • rucola
  • fried pumpkin seeds
  • 2 tbs apple vinegar
  • 3 tbs water
  • 3 tbs olive oil
  • 1 tbs pumpkin oil
  • salt, pepper, thyme

Hokkaido Pumpkin Salad - Recipe

Clean the pumpkin, remove seeds and slice it. Put the slices onto a large baking tray. Then boil the vinegar, water, salt and pepper in a pot. Pour this hot mixture over the pumpkin slices and let them rest for approx. 2 hours. The pumpkin will soak the taste from the pickle. Meanwhile, grate the onion into thin slices and mix them with olive oil, pumpkin oil, rucola, thyme and fried pumpkin seeds in a bowl. Then add the pumpkin slices, including the pickle.

The Hokkaido pumpkin salad is great on its own or as a side dish for fish or a turkey steak.

Main Courses Made With Hokkaido Pumpkin

Stuffed Hokkaido Pumpkin

  • 1 larger Hokkaido pumpkin
  • 200 g Basmati rice
  • 200 g chicken breast
  • 1 onion
  • 1 clove of garlic
  • cheese
  • olive oil
  • Dijon mustard
  • salt
  • pepper
  • ground sweet paprika
  • thyme

Stuffed Hokkaido Pumpkin - Recipe

Cut the Hokkaido pumpkin in half, peel it and remove the seeds. Smear both halves with olive oil mixed with thyme and let them bake for 15 minutes at 180°C. Meanwhile, cook the basmati rice in a pot with salted water. Fry the chopped onion in a pan on oil, add the chicken breast cut into little cubes, add a bit of salt, pepper, sweet paprika and a teaspoon of Dijon mustard. Finally, mix everything with rice. Remove the pumpkin from the oven and stuff each half with the mixture of meat, onion, rice and grated cheese (use your favourite cheese). Let everything bake in the oven until the pumpkin becomes soft.

One stuffed Hokkaido pumpkin (i.e. two halves) is enough for 2-4 people, depending on the size of the pumpkin.

Hokkaido Pumpkin Risotto

  • 1 kg Hokkaido Pumpkin
  • 1 smaller onion
  • 400 g round-grain rice
  • 1 l broth
  • 250 ml white wine
  • a bit of butter
  • Parmesan cheese
  • salt, pepper

Hokkaido Pumpkin Risotto - Recipe

Warm up the butter in a larger pot and fry the finely chopped onion on it and chopped, peeled Hokkaido pumpkin for about 10 minutes. Then add the rice and pour the wine on everything. When part of the wine evaporates, start gradually adding the broth (by 200 ml). Boil for about 30 minutes. Finally, add grated Parmesan cheese, salt and pepper.

Hokkaido pumpkin risotto is delicious, light and healthy dinner that will please even the most demanding guests.

Hokkaido Pumpkin with Parmesan Au Gratin

  • 1 kg Hokkaido Pumpkin
  • 7 tbs olive oil
  • salt
  • pepper
  • lovage
  • thyme
  • Parmesan cheese

Hokkaido Pumpkin with Parmesan Au Gratin - Recipe

Clean the pumpkin and remove the seeds. Chop it into larger pieces (including the peel) and place them on a baking tray inlaid with baking paper. Mix the olive oil with the spices in a small bowl. Then spread this mixture on the pumpkin pieces. Finally, sprinkle the pumpkin pieces with finely grated Parmesan cheese. Put the tray into the oven and bake the pumpkin at 180°C until it becomes soft.

Hokkaido Pumpkin with Parmesan Au Gratin makes either a light supper, something to nibble on e.g. with wine or as a side dish.

Side Dishes with Hokkaido Pumpkin

Baked Hokkaido Pumpkin

  • 1 kg Hokkaido Pumpkin
  • olive oil
  • salt
  • pepper
  • fresh herbs to your taste

Baked Hokkaido Pumpkin - Recipe

Clean the Hokkaido pumpkin, remove the seeds and slice it into slices about 1-2 cm thick. Mix the olive oil with salt, pepper and herbs in a small bowl. Then spread this mixture on the pumpkin pieces. Put the tray into the oven and bake the pumpkin at 180°C until it becomes soft.

The baked Hokkaido pumpkin makes an excellent side dish for meat as well as a light appetizer.

Pumpkin Cabbage

  • 1kg Hokkaido Pumpkin
  • 2 onion
  • 1 sour cream
  • 1 tbs butter
  • frying fat
  • caraway
  • sugar and salt to taste

Pumpkin Cabbage - Recipe

Clean the pumpkin, remove seeds and chop it. Chop the onion as well. Warm up the lard in a pot and fry the onion on it. Then add the pumpkin. Add vinegar, salt and caraway. Then stew it until the pumpkin turns softer. Add sour cream and boil until everything is soft.

Pumpkin cabbage tastes best with duck or goose. However, you can also enjoy it with pork or roast chicken.

Mashed Pumpkin

  • 1 kg Hokkaido Pumpkin
  • 50 g butter
  • 70 ml cream
  • 4 cloves of garlic
  • 1 tsp Dijon mustard
  • olive oil
  • salt
  • pepper
  • thyme

Mashed Pumpkin - Recipe

Peel the pumpkin, remove seeds and chop it. Put them in a deeper baking tray and add the thyme, sliced garlic and sprinkle it with olive oil. Let everything bake together at 180°C for about half an hour. The pumpkin should become soft, but it must not turn brown. Meanwhile, melt the butter and mix it with sour cream. Warm the mixture up and add the baked pumpkin with garlic, mustard, salt and pepper. Remove the thyme if you put fresh thyme in it. Mix everything together in a blender. If you do not want the mash to be too smooth, you can just mash it coarsely.

Mashed pumpkin is suitable for any meat. It is perfect mainly for fatter meats such as duck, goose or neck.

Appetizers with Hokkaido Pumpkin

Hokkaido Pumpkin Marmalade

  • 2 kg Hokkaido Pumpkin
  • 2 oranges
  • 2 lemons
  • 1 kg preserving sugar
  • 2 tsp ginger
  • 1 l water

Hokkaido Pumpkin Marmalade - Recipe

Wash the pumpkin, oranges and lemons, peel them, remove their seeds and chop them into small pieces. Grate the ginger and put it in a pot together with the pumpkin, oranges and lemons and boil it in water for about 45 minutes. Then blend everything in a blender, add preserving sugar and keep it boiling for 15 more minutes. Subsequently, put the mixture into clean jars, close them properly and place them upside down and let them rest like this until the next day (or at least five hours).

dýňový džem - hokaido

Hokkaido Pumpkin Kompot

  • 3 kg Hokkaido Pumpkin
  • 800 g sugar
  • 2 tsp citric acid
  • 2 lemons
  • 4 pieces of clove
  • pineapple kompot to add flavour
  • water

Hokkaido Pumpkin Kompot - Recipe

Peel the Hokkaido pumpkin and remove the seeds. Chop the rest into little cubes and leave them in the two litres of water with 4 clovers. Add sugar, citric acid and sliced seedless lemons. Do not peel the lemon peel off. Then boil everything together for 10 minutes. Subsequently, remove the lemons and cloves and add juice from two large pineapple kompots. Put the resulting kompot into jars and preserve it for 20 minutes at 80°C.

Hokkaido Pumpkin Juice

  • 2 kg Hokkaido Pumpkin
  • 800 g sugar
  • 1700 ml water
  • 2 lemons
  • 2 tsp citric acid

Hokkaido Pumpkin Juice - Recipe

Clean the pumpkin, remove seeds and chop it into small bits. Put it into a pot, add peeled and sliced lemons, citric acid and sugar. Leave this mixture in a pot for approx. 15 hours. On the following day, boil everything until it becomes soft and blend it in a blender. Finally, dilute the juice with water in 1:3 ration and the juice is done.

Pumpkin juice is a surprisingly tasty and very healthy to drink that you can also preserve and enjoy it also in winter.

Hokkaido Pumpkin Desserts

Hokkaido Pumpkin Pie

  • 500 g pumpkin
  • 2 apples
  • 170 g very fine flour
  • 100 g butter
  • almonds
  • lemon peel
  • lemon juice
  • cinnamon
  • sugar
  • 2 tsp baking powder

Hokkaido Pumpkin Pie - Recipe

Clean and peel both the pumpkin and the apples and remove the seeds from them. Chop them into smaller pieces, put them in a pot with some water, add a little sugar, lemon peel, lemon juice, cinnamon, and boil it. This should result in thick mashed matter. Meanwhile, make the dough in a bowl by mixing flour, butter, baking powder, a pinch of salt and four tablespoons of cold water. Then grease and sprinkle flour into a baking form, put the dough on its bottom, then make the next layer out of the pumpkin mash, sprinkle it with almonds and bake at 180°C for about 30 minutes

Hokkaido pumpkin pie is delicious not only for people keen on healthy lifestyle. This amount of ingredients makes a smaller pie. If you have a large baking tray, double the amount of ingredients.

Hokkaido Pumpkin Cake

  • 1 kg Hokkaido Pumpkin
  • 350 g fine flour
  • 350 g very fine sugar
  • 250 ml milk
  • 150 ml oil
  • 2 eggs
  • baking powder
  • 3 tbs cocoa

Hokkaido Pumpkin Cake - Recipe

Clean the pumpkin, remove seeds and grate it finely. Mix together the flour, baking powder, coca and sugar in a bowl. Then add the pumpkin, oil, milk and eggs and mix everything together thoroughly. Pour the resulting dough into a baking tray inlaid with baking paper and bake at 200°C until the cake is done (i.e. when you poke it with a fork, the dough does not stick to it).

Pumpkin Pound Cake

  • 400 g Hokkaido Pumpkin
  • 300 g fine flour
  • 150 g very fine sugar
  • 1 vanilla sugar
  • 1 baking powder
  • 3 eggs
  • 150 ml oil
  • cocoa
  • coconut

Pumpkin pound cake - recipe

Clean the pumpkin, peel it, remove seeds and grate it roughly. Whisk eggs with sugar, vanilla sugar and oil in a bowl. Add the pumpkin, the flour and baking powder, mix thoroughly and divide the resulting dough into two parts. Add cocoa to one part. Grease the baking form and sprinkle it with coconut and then alternately pour the dough with cocoa and the dough without cocoa into it. This will make the cake double-coloured. Bake the pumpkin pound cake for about 45 minutes at 180°C. After you remove the baked cake from the form, sprinkle it with sugar or more coconut.


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