Some tips from our team: Don’t peel the pumpkin! Its skin is thin and full of vitamins. If necessary, you can clean it thoroughly using a small brush and then dice it before cooking.
Native to the Japanese island of Hokkaido, the Hokkaido pumpkin is harvested between September and November and is eaten until March. It owes its orange colour to its high vitamin A content, which, among other things, promotes healthy skin, growth of bones and teeth, and night vision.
Comfort food for winter evenings. Spinach adds a touch of colour to the antioxidant properties. Pumpkins are packed full of benefits and flavours. It can also be cooked in so many different ways. Rice is an excellent source of carbohydrates, while parmesan cheese is full of calcium. Garlic and rosemary are essential ingredients for food packed with flavour and they also have undeniable health benefits.