Kabocha is a premium pumpkin variety grown by Harvest Moon in Australia, known for its naturally sweet flavour and rich, dense flesh that shines in everything from simple weeknight dinners to elevated seasonal dishes.
Yes, it’s a little bit… well… ugly.
But kabocha doesn’t need to be pretty.
It just tastes better, roasts better, and turns ordinary meals into something worth talking about.
Sweet. Dense. Totally satisfying.
This is a pumpkin that proudly looks like it came from a farm, not a factory. Deeply flavoured, beautifully golden inside, and made for people who want more from their veg.
And honestly? We think you’re going to love it.
Kabocha isn’t just good looking on the plate.
It’s seriously impressive nutritionally too.
This rich, naturally sweet Japanese pumpkin packs a lot of goodness into every bite, without feeling like “health food.”
It's low in calories, naturally fat free, high in fibre, and loaded with the kind of nutrients your body actually loves.
Health and Nutrition:
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Vitamin A for eye health and immunity
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Vitamin C and E for everyday wellness
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Potassium to support heart health
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Fibre to help keep you fuller for longer
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Powerful natural antioxidants from that deep orange flesh
And despite its sweet, comforting flavour, kabocha is lower in net carbs than many other winter squash varieties, including butternut.
But honestly, the best thing about kabocha?
It makes healthy eating feel indulgent.
Dense, fluffy and naturally satisfying, it delivers the kind of comfort-food experience people usually expect from heavier meals.
Around 270g of cooked kabocha is only about 100 calories, making it a smart choice for people wanting flavour, fullness and balance all in one.
Unlike many pumpkins, the skin can also be cooked and eaten, adding even more fibre, texture and goodness to your meal.
Why people love it:
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Naturally sweet flavour
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Dense texture that roasts beautifully
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Lower carb than many winter squash varieties
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Rich in antioxidants and beta-carotene
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Filling, comforting and versatile
This is feel-good food that actually tastes good.
Tempura Kabocha Pumpkin
Ingredients
Batter:
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1 cup (150g) plain flour
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1/2 cup (75g) cornflour
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1 tsp baking powder
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1 1/3 cups (330ml) chilled soda water
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200g Kabocha Pumpkin, cut into thin slices (Keep the skin on, it’s delicious!)
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Vegetable oil, to deep-fry
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Kecap manis (sweet soy sauce) to serve
Method
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Sift flour, cornflour, and baking powder into a bowl.
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Gradually whisk in soda water until smooth; chill 10 minutes in the fridge.
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Heat oil in a wok or deep-fryer to 180°C.
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Dip Kabocha Pumpkin in batter, drain excess, and deep-fry in batches for 2-3 minutes until golden and crisp.
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Drain on paper towel.
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Serve hot with kecap manis.
Air Fryer Kabocha Bites
Ingredients
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500g Kabocha pumpkin, cut into small pieces or bite-sized cubes
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1 tps Garlic powder
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1 tsp All purpose seasoning
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1/2 tsp paprika
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Chilli Flakes - if you like them
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Black pepper and salt to taste
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Extra virgin olive oil
Method
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Preheat your Air Fryer
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Cut Kabocha pumpkin into slices and remove seeds (leave skin on, it’s delicious!)
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Mix powdered garlic, paprika, chilli flakes (if you like them), all purpose seasoning, pepper, and salt in a bowl.
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Toss pumpkin pieces with oil and then coat thoroughly with the spice mixture.
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Spread evenly in your air fryer and bake for 20-25 minutes until crispy and golden.
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Enjoy with your favourite dipping sauce or relish!
Fancy Maple Ginger Glaze Roast Kabocha
Ingredients
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500g Kabocha pumpkin
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3 tbsp olive oil
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Pinch of salt
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1/4 tsp black pepper
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1 1/2 tsp soy sauce
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3 tbsp maple syrup
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1 tsp ground ginger
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Dried pumpkin seeds, sesame seeds and spring onion, for garnish if you like
Method
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Cut Kabocha pumpkin in half, remove seeds
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Slice into 1 1/2-inch wedges (leave skin on, it’s delicious!)
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Toss wedges with olive oil, salt, and pepper; roast on a baking sheet for 10 minutes.
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Mix maple syrup, and ginger; brush over wedges.
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Roast another 20 minutes or until golden and tender.
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Garnish with dried pumpkin seeds, sesame seeds and spring onion, for garnish if you like
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Got leftovers? Add them to a salad the next day!
Creamy Coconut and Kabocha Soup
Ingredients
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1 Kabocha Pumpkin (500g)
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1 onion, chopped
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2 garlic cloves, minced
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2-3 cups stock (whatever you have)
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1 can (400ml ) coconut milk (reserve some for garnish)
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Coconut oil, for sautéing (or whatever oil you have)
Spices:
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2 tsp Thai curry paste,
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2 tsp ginger,
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2 tsp lemongrass
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Fresh basil or coriander, for garnish
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Salt and pepper, to taste
Method
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Cut Kabocha pumpkin into cubes, remove seeds
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Sauté pumpkin cubes, onion, and garlic in coconut oil for 4 minutes.
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Add spices, allow spices to warm and get fragrant
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Add stock and bring to boil
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Allow to simmer covered for 20 minutes until tender.
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Add half the coconut milk, blend until smooth (or leave chunks if desired).
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Serve topped with remaining coconut milk and torn basil or coriander.
Enjoy your soup with a little kick? Add some chili to your spices!
Kabocha Pumpkin Quiche
Ingredients
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Kabocha Pumpkin, cut top off and hollowed out of seeds
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1 tbsp olive oil
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3-4 eggs
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1/2 cup (40g) finely grated parmesan
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100g of ham, or cooked bacon
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2 garlic cloves, crushed
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Add cherry tomatoes, grated zuchinni or other veggies you enjoy
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Salt and pepper, to taste
Method
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Preheat oven to 200°C.
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Toss pumpkin with oil, and roast on a lined tray for 10 minutes to soften.
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Whisk eggs, yolks, cheese, and meat (and other veggie if you want them.
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Pour the mixture into the Kabocha Pumpkin.
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Bake 30-35 minutes until set and golden. Cool slightly before slicing.
Like it cheesy? Add some extra cheese 5 minutes before you take it out of the oven!
Char Grilled Kabocha Pumpkin Salad
Ingredients
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1 Kabocha Pumpkin cut into slices (skin on, it’s yummy!)
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1 punnet of blue berries
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Goats cheese
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Fresh basil leaves
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Rocket
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Red Onion
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Walnuts
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Pumpkin seeds
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Balsamic vinaigrette or your choice of salad dressing
Method
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Char grill Kabocha Pumpkin with a light sray of oiive oil and salt and pepper.
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Cut onion and put ingredients in a large bowl to mix, set aside
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Once pumpkin is cooked, set aside to cool
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Add to your salad and mix.
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Add balsamic vinaigrette or salad dressing of choice, enjoy!
