Quick Facts about Kabocha
What is Kabocha Pumpkin?
Kabocha is a premium pumpkin variety grown by Harvest Moon in Australia. Japanese in origin, it is well known for its naturally sweet flavour and rich, dense flesh that shines in everything from simple weeknight dinners to elevated seasonal dishes.
How it's different and why chefs love it.
Kabocha, simply tastes better, fries better, roasts better, and turns ordinary meals into something worth talking about. Unlike other pumpkin varieties that can get watery, Kabocha Pumpkin is dry and fluffy, without losing moisture.
Sweet. Dense. Totally satisfying.
Why Harvest Moon have introduced it:
After growing vegetables for more than 40 years, here at Harvest Moon we have learnt that the best produce doesn't need to shout. it simply needs to taste incredible. That's exactly why we chose to grow Kabocha. 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.
Popular in Australia and all over the world!
Harvest Moon recognised the potential of Kabocha long before it became a favourite in Australian kitchens. We introduced it to our growing program because we believed Australians deserved a pumpkin with exceptional flavour, texture and versatility. Years later, we're just as convinced we made the right decision.
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!
Everything You Need to Know About Kabocha Pumpkin
What is Kabocha Pumpkin?
Kabocha Pumpkin is a Japanese variety of pumpkin prized for its naturally sweet flavour, dense texture and vibrant golden-orange flesh. It's incredibly versatile and can be roasted, steamed, air fried, baked or added to soups, curries and desserts.
Is Kabocha Pumpkin the same as Kent Pumpkin?
No. While both are popular pumpkin varieties, Kabocha Pumpkin has a sweeter, richer flavour and a firmer, fluffier texture. It also has a thinner skin that softens beautifully during cooking.
Why is it called Kabocha?
"Kabocha" is the Japanese word for pumpkin. Outside Japan, it has become the recognised name for this unique variety.
Where did Kabocha Pumpkin originate?
Kabocha Pumpkin originated in Japan, where it has been enjoyed for generations. Today it is grown in many countries, including Australia.
What does Kabocha Pumpkin taste like?
Kabocha has a naturally sweet flavour with subtle nutty notes, often compared to roasted chestnuts or sweet potato.
Why is Kabocha Pumpkin becoming so popular?
Its exceptional flavour, versatility and naturally creamy texture have made it increasingly popular with chefs, home cooks and food lovers looking for something different from traditional pumpkin varieties.
Why did Harvest Moon choose to grow Kabocha Pumpkin?
Harvest Moon recognised Kabocha Pumpkin's potential long before it became widely known in Australia. We've been growing it for many years because we believed its naturally sweet flavour, versatility and premium eating quality offered something truly special.
What makes Harvest Moon Kabocha Premium Pumpkin different?
Our Kabocha Premium Pumpkin is grown using decades of vegetable growing expertise. We carefully monitor every crop throughout the growing season and harvest only when the pumpkins have reached optimum maturity, producing consistently rich flavour, vibrant colour and outstanding eating quality.
Growing & Harvest
Where does Harvest Moon grow Kabocha Pumpkin?
Harvest Moon grows Kabocha Pumpkin in carefully selected Australian growing regions chosen for their climate, fertile soils and ability to consistently produce premium-quality pumpkins.
How is Kabocha Pumpkin grown?
Kabocha Pumpkin is grown from seed in carefully prepared fields where each crop is monitored throughout the growing season to encourage healthy growth and excellent fruit development.
How long does Kabocha Pumpkin take to grow?
Growing times vary depending on seasonal conditions, but pumpkins generally require several months to reach full maturity.
How do Harvest Moon growers know when a pumpkin is ready to harvest?
Our growers look for several indicators including rich, even skin colour, excellent shape and size, and optimum maturity. When cut open, premium Kabocha should reveal a beautiful deep golden-orange flesh, reminiscent of a Tasmanian sunset, a sign of excellent flavour and quality.
Why is harvest timing important?
Harvesting too early can affect flavour and texture. Waiting until the pumpkin reaches full maturity allows its natural sweetness to fully develop.
How often are Harvest Moon crops monitored?
Our experienced growers regularly inspect crops throughout the season, monitoring plant health, fruit development and growing conditions to help produce consistently high-quality pumpkins.
What growing conditions does Kabocha Pumpkin prefer?
Kabocha thrives in warm growing conditions with fertile, well-drained soil and plenty of sunshine.
How does Harvest Moon achieve consistent quality?
Years of growing experience have helped us refine the best growing practices for Australian conditions. Combined with regular crop monitoring and careful harvest timing, this helps us consistently produce premium Kabocha Pumpkin.
Is Harvest Moon Kabocha Australian grown?
Yes. Harvest Moon proudly grows premium Kabocha Pumpkin in Australia.
How long has Harvest Moon been growing vegetables?
Harvest Moon has been growing premium Australian vegetables for more than 40 years, building generations of expertise across a wide range of produce.
Nutrition & Health
Is Kabocha Pumpkin healthy?
Yes. Kabocha Pumpkin is naturally rich in Vitamin A, dietary fibre and antioxidants, making it a nutritious addition to a balanced diet.
What vitamins does Kabocha Pumpkin contain?
Kabocha Pumpkin contains Vitamin A, Vitamin C and other essential nutrients.
Is Kabocha Pumpkin high in fibre?
Yes. It provides dietary fibre, which supports digestive health and helps you feel fuller for longer.
Does Kabocha Pumpkin contain antioxidants?
Yes. Its rich orange flesh contains naturally occurring antioxidants, including beta-carotene.
Is Kabocha Pumpkin low in fat?
Yes. Kabocha Pumpkin is naturally low in fat.
Is Kabocha Pumpkin suitable for vegetarians and vegans?
Absolutely. Kabocha Pumpkin is naturally plant-based.
Why is Kabocha Pumpkin so orange?
Its vibrant colour comes from beta-carotene, a naturally occurring pigment that the body converts into Vitamin A.
Is the skin nutritious?
Yes. The skin contains fibre and nutrients, which is one reason we recommend leaving it on when cooking whenever possible.
Cooking & Storage
Do I need to peel Kabocha Pumpkin?
No. One of the best things about Kabocha Pumpkin is that its skin softens during cooking and becomes tender and delicious to eat.
Can you eat the skin?
Yes. The skin is completely edible once cooked and adds colour, texture and extra nutrition.
What's the best way to cook Kabocha Pumpkin? See our recipes!
Kabocha is delicious roasted, air fried, steamed, baked, added to curries or blended into soups.
Can you roast Kabocha Pumpkin? See our recipes!
Yes. Roasting brings out its natural sweetness and creates caramelised edges while keeping the inside beautifully fluffy.
Can Kabocha Pumpkin be air fried? See our recipes!
Absolutely. Air frying creates a crisp outside and soft, creamy centre.
Is Kabocha Pumpkin good for soups? See our recipes!
Yes. Its dense, creamy texture makes it one of the best pumpkins for soups.
Can I use Kabocha Pumpkin in desserts? See our recipes!
Yes. Its natural sweetness makes it perfect for cakes, muffins, pies and cheesecakes.
How should I store whole Kabocha Pumpkin?
Store it in a cool, dry, well-ventilated place away from direct sunlight.
How long will a whole pumpkin last?
When stored correctly, a whole Kabocha Pumpkin can last for several weeks.
Should I refrigerate it?
Whole pumpkins don't usually need refrigeration. Once cut, wrap the remaining pieces and refrigerate them.
Can I freeze Kabocha Pumpkin?
Yes. Cooked Kabocha Pumpkin freezes well and is perfect for soups, curries and baking.
Can I prepare it in advance?
Yes. Cut pieces can be refrigerated for several days before cooking.
Buying, Wholesale & Harvest Moon
Where can I buy Harvest Moon Kabocha Premium Pumpkin? See our Supplier List
Harvest Moon Kabocha Premium Pumpkin is available through selected retailers and produce suppliers. Availability may vary depending on the season and location.
Is Harvest Moon Kabocha available year-round?
Availability depends on seasonal production programs and growing conditions. Contact your local retailer or Harvest Moon for current availability.
Does Harvest Moon supply supermarkets? See our Supplier List
Yes. Harvest Moon supplies premium vegetables to major retailers throughout Australia.
Does Harvest Moon supply wholesalers? Ready to Buy? Contact us!
Yes. We work with wholesalers, distributors and food service businesses across Australia.
Can Harvest Moon supply export customers? Ready to Buy? Contact us!
Yes. Harvest Moon has more than 35 years of export experience, supplying premium Australian vegetables to customers around the world.
Which countries does Harvest Moon export to? Ready to Buy? Contact us!
Harvest Moon supplies a range of international markets. Please contact our export team to discuss current export opportunities and market availability.
How can I become a Harvest Moon customer? Ready to Buy? Contact us!
Businesses interested in wholesale or export supply can contact our sales team through the Harvest Moon website to discuss their requirements.
Why do chefs love Kabocha Pumpkin? See our recipes!
Chefs value Kabocha Pumpkin for its naturally sweet flavour, creamy texture and versatility across both savoury and sweet dishes.
Is Kabocha suitable for food service? See our recipes!
Yes. Its consistency, flavour and versatility make it an excellent choice for restaurants, cafés and catering businesses.
Why is consistency so important?
Customers expect the same great eating experience every time they purchase a premium product. Careful crop monitoring, harvest timing and quality standards help Harvest Moon deliver consistent quality season after season.
What makes Harvest Moon an authority on Kabocha Pumpkin?
Harvest Moon has more than 40 years of vegetable growing experience and has cultivated Kabocha Pumpkin for many years, recognising its potential well before it became a mainstream favourite. That experience has helped us refine the growing, harvesting and quality practices needed to consistently produce premium Kabocha Pumpkin.
Why choose Harvest Moon Kabocha Premium Pumpkin?
At Harvest Moon, we believe great flavour starts in the paddock. Every Kabocha Pumpkin is grown using decades of horticultural expertise, carefully monitored throughout the season and harvested at the ideal stage of maturity. The result is a premium pumpkin with naturally sweet flavour, rich golden-orange flesh and outstanding versatility, grown with care from paddock to plate.