Overview
- Coverage on Friday highlights TV chef Alexander Herrmann re‑posting a social‑media video, produced with cookware maker Fissler, that shows roasting Hokkaido pumpkin with spices before making soup.
- Herrmann says oven roasting removes water and, together with spices like cinnamon and turmeric, yields a concentrated pumpkin aroma and a brighter orange color.
- Recipe and regional coverage back the technique and give practical timings: roast 1‑cm slices at 200°C for about 20–25 minutes and bake Hokkaido pieces roughly 35 minutes to make purée.
- Local growers and cooks are promoting many pumpkin uses beyond soup, including pasta sauces, quiche, sweet breads and Kaiserschmarrn that often rely on roasted or pureed pumpkin.
- Reporters note broader market context: pumpkins date to pre‑Columbian Americas, there are about 800–850 varieties worldwide but fewer than a quarter are fit to eat, and thefts from self‑service roadside stands have prompted some farmers to change sales practices.