Alexander Herrmann Urges Roasting Hokkaido Before Pureeing

Overview

• Several regional outlets republished Herrmann’s advice on Friday, October 30, 2026, noting he reposted footage from a video made last year together with cookware maker Fissler.
• Herrmann’s specific technique calls for roasting Hokkaido pumpkin in the oven before processing it into soup to remove water and concentrate sugars and aromas.
• The Augsburger Allgemeine collected local growers’ recipes that echo the approach by instructing bak­ing or roasting Hokkaido for roughly 20 to 35 minutes to make purée for dishes from pasta sauces to quiche and Kaiserschmarrn.
• inFranken.de published Herrmann’s ingredient and prep details for an oven pumpkin that include 1 cm slices left unpeeled, olive oil, fleur de sel, black pepper, and pinchings of ground cinnamon and turmeric.
• The coverage places the tip in the wider context of peak autumn pumpkin season and shows how chef-brand posts and regional recipe roundups quickly spread a simple cooking step into many home kitchens.