Hokkaido pumpkin - Recipes: 12 great recipes from Hokkaido pumpkin that will make from you master chef!

New recipes from pumpkin Hokkaido appreciate everyone who get to like the taste of this healthy and in the same time culinary variable vegetable. To make recipes from Hokkaido pumpkin always to the satisfaction of diners you must have a basic knowledge how to process this kind of pumpkin before cooking. This article will give you all these information and much more others. In the first instance we will inspire you with delicious and-tested recipes from pumpkin Hokkaido.

Hokkaido pumpkin recipes and preparation for cooking

Who did not have had the pleasure of preparing pumpkin Hokkaido, will surely appreciate our advices for beginners:

  • We do not have to peel pumpkin Hokkaido if it has nice unblemished skin. We would lose both valuable vitamins and also a beautiful final colour of the food. During the cooking, peel will skin of pumpkin Hokkaido completely softened.
  • Cut Hokkaido pumpkin in half through the stem and scrape out the seeds fibre. Pumpkin seeds can be dried, roasted and used for further cooking or as a garnish for pumpkin dish. The soft flesh with fibres is not added into dishes.
  • Cutting the pumpkins Hokkaido is a bit more challenging, because it has hard flesh. That bit of effort is always worth it.

How does the pumpkin Hokkaido tastes?

Hokkaido pumpkin has its own specific slightly nutty flavour that is useful in savoury dishes, soups, sauces, puree, or stuffing, and for sweet desserts, jams, simply to every kind of food.

Recipes from pumpkin Hokkaido - appetizers

Savoury muffins from pumpkin Hokkaido


  • 1 cup of pumpkin Hokkaido cut into smaller cubes
  • ½ cup feta cheese cut into smaller cubes
  • 250g of plain flour
  • 70 ml of olive oil
  • 200 ml of white yogurt
  • 50 ml of milk
  • 2 eggs
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 1 handful of chopped parsley or fresh basil

Savoury muffins from pumpkin Hokkaido - preparation process

Roast pumpkin Hokkaido in a little bit of oil and let it cool. First, mix all dry ingredients - flour, baking powder, salt and pepper. Then, separately, mix all the wet ingredients - oil, yogurt, eggs, milk – and whisk it. Mix wet and dry ingredients and add the toasted pumpkin Hokkaido, cheese and parsley, mix everything briefly so that in the mix will reamin bits of dry flour. Fill muffin cups about 0.5 cm below the rim and bake in preheated oven at 190 ° C for about 25 minutes until golden brown.

Roasted pumpkin Hokkaido with rosemary and garlic


  • 1 larger pumpkin Hokkaido
  • Sunflower Oil
  • ½ of garlic bulb
  • Rosemary
  • Salt and pepper

Roasted pumpkin Hokkaido with rosemary and garlic – preparation procedure

Scrape out unpeeled pumpkin Hokkaido pumpkin and cut it into slices about 1cm thick. Mix Hokkaido pumpkin with oil, salt and pepper and spread on a baking tray lined with baking paper. Evenly place a sprigs of rosemary and whole (unpeeled) garlic cloves. Bake in a preheated oven at 200 ° C for about 45 minutes until golden brown. Remove garlic and rosemary (finely chopped pieces of rosemary can be left in the food).

Hokkaido pumpkin pancakes


  • 2 heaped cups of grated pumpkin Hokkaido
  • 1 tbsp. of plain flour
  • 1 tablespoon potato starch
  • 1 egg
  • 50 ml of milk
  • 1 handful of chopped parsley
  • Salt and pepper
  • Oil

Hokkaido pumpkin pancakes - preparation process

Mix all the ingredients except the oil and pumpkin into the batter and then mix it with coarsely grated pumpkin (with a peel). Make from the batter pancakes that fry them in a pan in hot oil until golden brown on both sides. Put finished pancakes on paper towel that will absorb excess fat.

Hokkaido pumpkin recipes - soups

Cream soup of Hokkaido pumpkin


  • 1 medium Hokkaido pumpkin
  • 1 onion
  • 1 clove garlic
  • ½ teaspoon curry powder or turmeric
  • 1 tablespoon butter
  • Oil
  • Salt and pepper
  • Sour cream

Cream soup of Hokkaido pumpkin - preparation process

Cut a scooped out pumpkin with a skin into cubes. We can keep seed for decorating the soup. Melt in oil bit of butter until melted, fry lightly the finely chopped onion add the pumpkin and fry it as well. Pour it with hot water or vegetable broth so that the top reaches about 2 cm above the pumpkin (the amount of liquid depends only on if you want to have the soup thick or thin). Cook until tender about 20-25 minutes. Add crushed garlic and spices and mix it with blender until smooth and season with salt and if it is needed add some more pepper. We can garnish it on a plate with sour cream.

Soup from roasted pumpkin Hokkaido


  • Approximately 600 g of peeled pumpkin Hokkaido
  • ¾ l vegetable broth
  • 1 onion
  • 2 cloves garlic
  • 1 whipping cream (min. 30%)
  • Salt, pepper, a pinch of nutmeg
  • Olive oil

Roasted pumpkin soup from Hokkaido - preparation process

Slice scooped out pumpkin Hokkaido, cut onions into eighths pieces, peel the garlic, mix with salt, pepper, and a little bit of oil. Lay everything on a baking tray lined with baking paper and leave to bake in oven preheated to 220 ° C for about ½ hour. Remove everything into the pot, pour hot broth, and cook for about 5 minutes. Blend the soup with blender, add the cream, which has room temperature and cook it shortly. Season it with salt, pepper, and nutmeg.

Hokkaido pumpkin recipes - main dishes

Creamy risotto with pumpkin Hokkaido


  • 1 kg pumpkin Hokkaido
  • 300g Arborio rice (round grain rice)
  • 1 litre vegetable stock
  • 200 ml white wine
  • 1 onion
  • Butter
  • Salt and pepper
  • Parmesan
  • Parsley

Creamy risotto with pumpkin Hokkaido - preparation process

Cut into small cubes scooped out pumpkin Hokkaido with peel, cut onion finely. Sauté onion in butter, then add the pumpkin and fry on all sides. Pour dry rice, stir briefly to let grains of rice wrap it the butter, add wine. Let the portion of the wine evaporate while stirring and add about 1 dl of hot broth. Let it always boil and add new decilitre of water until we have none (until rice is al dente). It should take about 25 minutes. Finally, stir into the risotto finely chopped fresh parsley and about ½ tablespoon of butter, season with salt and pepper and serve sprinkled with grated Parmesan cheese.

Hokkaido pumpkin stuffed with beef


  • 1 medium pumpkin Hokkaido
  • 1 onion
  • 300g of minced beef
  • 100g of grated cheese (gouda, cheddar, edam, ...)
  • 50 ml of whipping cream
  • 1 tablespoon of butter
  • Salt, pepper, thyme, oregano
  • Oil

Hokkaido pumpkin stuffed with beef – preparation process

Cut off the bottom piece of pumpkin Hokkaido to be stable, then the upper part with the stem and scoop it out. Leave the top as a "lid". Sauté finely chopped onion in oil, add the beef and roast it. Add salt, pepper, thyme, and oregano to taste. Let it braise for about 8 minutes. Stuff Hokkaido pumpkin alternately with layer of the meat and cheese, then pour in the cream and put a lid from the pumpkin on. Bake in a preheated oven at 190 ° C for about 1 hour.

Hokkaido pumpkin recipes – Side dishes

Pumpkin cabbage


  • 1 kg of pumpkin Hokkaido
  • 2 onions
  • 2 tablespoons of butter
  • 2 teaspoons of wine vinegar
  • Salt and sugar to taste

Pumpkin cabbage - preparation process

Scoop out the pumpkin with a peel and grate it coarsely. Sauté in butter finely chopped onion, add the pumpkin, pour a little bit of water, add salt, sugar, vinegar and simmer until tender. If you like denser cabbage, you can still thicken it with flour whisked in the water and let it all cook briefly. Pumpkin cabbage can be served with roast meat with dumplings or potatoes.

Fries from pumpkin Hokkaido


  • Pumpkin Hokkaido
  • Sunflower Oil
  • Salt and pepper
  • Favourite herbs (rosemary, thyme, marjoram, ...)

Fries from pumpkin Hokkaido - preparation process

There probably does not exist easier recipe for pumpkin Hokkaido than fries. Cut scooped out pumpkin Hokkaido with the skin into fries as big as we make them from potatoes. Pour pumpkin fries in a little bit of oil and stir it to get all the oil everywhere, add salt, pepper, and handful of your favourite herbs and mix it again. Bake it on a baking sheet lined with baking paper in an oven preheated to about 190 ° C for about 30 minutes (until golden brown).

French fries from pumpkin Hokkaido can be served with any kind of meat or just alone or dipped in a dip of yogurt or sour cream.

Purée from pumpkin and potatoes Hokkaido


  • Hokkaido pumpkin and potato type C in a ratio of 1: 1
  • Hot milk
  • Butter
  • Salt

Mashed potatoes with pumpkin Hokkaido - preparation process

Cook peeled and diced potatoes in salted water until soft. In another cooking pot cook chopped unpeeled pumpkin Hokkaido until tender. Pour both, add the potatoes and little bit of butter into pot with Hokkaido pumpkin and mash everything gently. Add hot milk in amounts depending on how much we want to have the purée thick and mash everything into smooth purée. Of course, we can also use a food processor. Season with salt to taste, and you can add other seasonings such as crushed garlic, fresh herbs, etc.

Mashed potatoes with pumpkin Hokkaido can be served for example with the pork tenderloin, but also as a side dish to a slice of beef, etc.

Hokkaido pumpkin recipes - Desserts

Hokkaido pumpkin pie


  • 1 finished rolled out crisp pastry
  • 500g of pumpkin Hokkaido
  • 350g of cottage or curd cheese
  • 100g of caster sugar
  • 1 vanilla sugar
  • 4 egg yolks
  • 50g of butter
  • 1 orange

Scoop out pumpkin Hokkaido but do not peel the skin of it. Cut pumpkin into small pieces. Fry pumpkin Hokkaido briefly in butter, pour the juice from the oranges, cover the pot with lid, let it stew for about 10 minutes, then let it cool and mix pumpkin. Whisk together both sugar and egg yolks, add the curd (cottage) cheese, whisk it, add the pumpkin and mix it all finely. Put the dough into round mould, pour the pumpkin mixture, bake in preheated oven at 180 ° C for ½ hour, then pull the temperature to 160 ° C, and finish the baking. Try, if is the cake finished with skewers. If it is, then the dough will not stick to it.

Marble cake from pumpkin Hokkaido


  • 500g of pumpkin Hokkaido
  • 400g of plain flour
  • 200g of caster sugar
  • 2 eggs
  • 150 ml of oil
  • 1 vanilla sugar
  • 1 baking powder
  • 2 tablespoons of cocoa
  • Butter and flour to dust the mould

Marble cake from pumpkin Hokkaido - preparation process

Hokkaido pumpkin peel, scrape out and grate coarsely. Add the flour mixed with baking powder, both sugars, eggs, oil and mix it finely. Oil the cake mould form with butter and dust it with flour and pour half of the dough. Mix into the second half of the dough a cocoa pour it on light dough. If we want to create in marble cake colourful ornaments, we can mix shortly both dough with skewer. Bake in oven preheated to 180 ° C for about 30 minutes. You will find out if the marble cake is ready with the skewer, as in previous recipe. If the dough doesn't stay on a skewer, then the dough is done.

Other excellent recipes from Hokkaido pumpkin can be found here. Do you also have a proven recipe from Hokkaido pumpkin? Share it with us in comments below the article!

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