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Hokkaido Pumpkin Bar

Hokkaido Pumpkin BarChef Ralf Schlegel's Hokkaido Pumpkin Bar. (Photo: Crop Trust)

By Chef Ralf Schlegel

3 November 2022

This recipe celebrates the pumpkin while also bringing together other ingredients like amaranth, cucumber and yuzu for a tasty savory dish.


Hokkaido Pumpkin Bar

  • 1,000g hokkaido pumpkin puree
  • 100g grape seed oil
  • 3 eggs
  • 8g agar agar
  • Salt, pepper, nutmeg to taste


Blend all of the ingredients into a Thermomix at 212°F/100°C at speed 5 for 10 minutes. Fill into a silicone bar mold and cool down. When cooled, cut into portions and reheat in a 176°F/80°C.


Whipped Goat Cheese

  • 100g goat cheese
  • 50g goat milk
  • 8g salt
  • 5g espelette pepper


Combine all items together and put into a piping bag.


Pumpkin Seed Butter

  • 160g pumpkin seeds
  • 140g half and half cream
  • 20g butter
  • Salt to taste


Blend all of the ingredients into a Thermomix at 158°F/70°C for at speed 10 for 10 minutes. Freeze in a Pacojet container, or high-speed blender. When the butter is frozen, spin it 2x and fill into a piping bag.


Black Garlic

  • 50g black garlic
  • 30g vegetable stock


Combine until it reaches the consistence of purée then fill into a piping bag.


Cucumber Ketchup

  • 300g cucumber juice
  • 10g star anise vinegar
  • 10g yuzu
  • Salt to taste
  • 1g xanthan


Soft boil 50g yellow mustard seeds in salt water. Once cooled, add to cucumber ketchup.


To Assemble:

Heat the pumpkin bar to 80°C in the oven, place on a plate, ppe dots of the goat cheese, black garlic and pumpkin seed butter on top. Spread the cucumber sauce around the pumpkin bar on the plate.

Garnish with sweet potato leaf and puffed amaranth.

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