Organic sombra pumpkins grow in fields near the Schaalsee Biosphere Reserve (Mecklenburg-West Pomerania).

Organic sombra pumpkins are very easy to prepare compared to other pumpkins. As with the other Hokkaido varieties, the sombra pumpkin is also eaten with its skin. This eliminates the need for time-consuming peeling. After washing, simply cut off the stem at the top and bottom and then cut the pumpkin in half. It is best to scrape out the core with a spoon. Cut the pumpkin halves into the desired shape depending on the method of preparation.

With its sweet, slightly nutty flavour, sombra pumpkin is suitable for many different cooking methods. It can be made into a soup, served cooked as a vegetable side dish or even barbecued. But the organic sombra pumpkin is also great in sweet dishes, for example as a jam or compote.

When buying an organic sombra pumpkin, you should make sure that the skin is nicely plump and as intact as possible.

Organic sombra pumpkins can be stored at home for a good few weeks at a temperature of between 10 and 14 degrees and in a dry environment.