Our organic Hokkaido pumpkin grows on fields near the Schaalsee Biosphere Reserve (Mecklenburg-West Pomerania), in Winsen/Luhe (Lower Saxony) and near the Baltic Sea coast of Mecklenburg (Mecklenburg-West Pomerania).

Organic organic pumpkin is an annual, frost-sensitive plant that puts out long tendrils. Plenty of space is therefore needed for cultivation.Pumpkin also need adequate fertilisation. For our organic products, we only use organic fertilisers. They love humus-rich soils with an even supply of water. The pumpkin are harvested entirely by hand in late summer and into the autumn.

Organic Hokkaido pumpkin are ridiculously easy to prepare, since unlike many other types of pumkin, the Hokkaido pumpkin does not need to be peeled. You should therefore rinse them under running water first. Then cut off the stem base at the top and the flower base on the underside. Now it is best to cut the pumpkin in half with a sharp knife. Scrape out the seeds from both halves with a spoon.

Depending on the recipe you want to use, you can cut the pumpkin halves into slices or cubes of any size. You can use it to make soup, a tasty vegetable side dish, grill it, grate it raw into a salad or make sweet treats such as jam. You can find lots of delicious ideas in our recipe section. It’s worth taking a look!

When buying a Hokkaido pumpkin, make sure the skin is smooth and intact and the stem base is still present. Pumpkin can be stored for several months in the right conditions (cool and dry), maintaining their good quality throughout the winter. Wrapped in cling film, a pumpkin that has already been sliced will keep in the fridge for two to three days.