Overview

• Produce experts from the “Deutschland – Mein Garten” campaign recommend the knock test, where a hollow sound signals ripeness, with a dry, woody brown stem as a second clue.
• Large, very hard pumpkins become easier to cut after roughly 30 minutes in a 150 °C fan oven, according to the producer guidance.
• Hokkaido stands out for hassle-free prep because its thin skin softens during cooking, and a featured soup recipe pairs it with pumpkin seed pesto and bacon.
• FIT FOR FUN publishes four lower-sugar baking ideas built on pumpkin purée, including cake, pancakes, cookies, and pumpkin bars made with whole-grain or nut flours and alternative sweeteners.
• Pumpkin purée can be bought or made by cooking peeled or edible-skin varieties until soft and blending, adding natural sweetness and moisture to reduce refined sugar in bakes.