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Baby Pumpkin - 1 Piece Sweet, nutty, and naturally velvety — perfect for small-batch roasting, quick stir-fries, and cozy soups. Why you’ll love it Compact size for minimal prep and weeknight-friendly... Read more
Sweet, nutty, and naturally velvety — perfect for small-batch roasting, quick stir-fries, and cozy soups.
Why you’ll love it
Compact size for minimal prep and weeknight-friendly portions.
Dense, creamy flesh that caramelizes beautifully when roasted.
Skin is often tender and edible when cooked; peel optional.
Versatile across stir-fry, soup, curry, and noodle dishes.
How to enjoy
Miso–soy roasted wedges — Toss pumpkin with a splash of Kikkoman All‑Purpose Soy Sauce and a drizzle of sesame oil; roast until edges are lightly crisp and centers are tender (about 20–25 minutes).
Garlicky chive stir‑fry — Flash‑stir‑fry thin slices with peeled garlic, a spoon of oyster sauce, and finish with fresh chives (4–6 minutes). Great with steamed rice.
Tofu & enoki pumpkin soupBroth‑based — Simmer pumpkin until just tender (8–10 minutes) in light dashi or mushroom stock; add silken tofu and enoki. For umami, a pinch of mushroom hot pot seasoning works well.
Shiitake pumpkin rice‑noodle stir‑fry — Toss cooked Jiangxi rice noodles with seared pumpkin and shiitake; season with a splash of light soy sauce (5–7 minutes in the wok).
Prep Tips
Scrub well; the thin skin often softens enough to eat. Peel only if you prefer a smoother texture.
For easier cutting, microwave the whole pumpkin for 1–2 minutes to soften slightly, then halve and deseed.
Cut to suit the method: wedges for roasting, thin half‑moons for stir‑fry, small cubes for soup/noodles.
Don’t bin the seeds — rinse, pat dry, and toast with a pinch of salt for 8–12 minutes for a crunchy garnish.