The Kabochi variety pumpkin is a must have ingredient when making Saturday soup. It is both delicious and colourful and keeps it texture once cooked. One slice can be used, and the rest stored in the freezer for the next time. It has a sweet taste and adds depth to a dish. Look out for its distinctive dark green outer skin, it is rarely available in mainstream supermarkets who tend to stock the watery ones that mash out when cooked.
Try washing and cutting up the pumpkin, skin on and roasting them and eating them in place of other potatoes. Serve them like mash add a pinch of salt, pepper and nutmeg to really bring out the taste.
Contain Vitamin A and C & E (antioxidants and betacarotene).
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We check all our prices against the high street.
We only offer for sale the best market fresh produce that is availabe. We go to extrordinary lengths to ensure this.
Please remember that most fresh products are seasonal.
Please bear in mind that food prices fluctuate throughout the year.
Store in a dry, cool place and use within 3 days.
For best results and to prolong the life of this product, do the following
- Peel Pumpkin
- wash in cold water.
- Cut into handy portion sizes
- freeze in a suitable bag.
This product is best cooked straight from frozen (Do not defrost prior to cooking).
Net contents approx. 1100g
of which saturates
of which sugars