Our fresh Aussie Kent Pumpkin
Australian Kent Pumpkin is king!
Want homegrown Kent Pumpkins but don’t have a green thumb? Get yours from ALDI. Our Aussie-first supplier policy means we’ll always source fresh produce from local growers whenever possible.
Where do our Kent Pumpkins come from?
We get our Kent Pumpkins from Aussie pumpkin patches in regions like Kununurra in WA and the Riverina Region in NSW. They’re from the same farms as other supermarkets, we just charge ALDI prices.
Meet the team behind our Kent Pumpkins: Barden Produce.
Since 2000, ALDI have sourced fresh butternut and kent pumpkins from the Barden Produce team. Barden Produce have several farms across NSW, QLD and Tasmania. This allows them to grow a more diverse range of produce throughout the year. The kent pumpkins we source from the team is grown in the fertile Lockyer Valley, Queensland. On average, the team provide ALDI with up to two semi-trailers worth of fresh produce a day!
Kent Pumpkin curious?
Picking the perfect pumpkin.
Choose Kent Pumpkins with a thick, hard skin and bright orange flesh. A little scratching is A-OK.
What does a kent pumpkin taste like?
Kent Pumpkins have a distinct sweet and nutty flavour. They’re great in sweet or savoury dishes.
Butternut vs Kent Pumpkin – which should I choose?
Butternut pumpkin is a popular choice for a reason! This oblong-shaped variety is both sweet and nutty on the inside. It’s one of the most versatile types of pumpkin for its enjoyable flavour and easy preparation, and is ideal roasted and used in salad or pasta, or roasted and stuffed with meat, veg and spices.
Kent pumpkin (sometimes referred to as Jap Pumpkin) is green and speckled on the outside. It has a tougher skin than Butternut pumpkin and it’s flavour is sweeter. Kent pumpkin is best enjoyed roasted and baked into quiche or used in soup.
How to cook kent pumpkin
Kent Pumpkins can be steamed, mashed, sautéed, baked or fried. Eat without the skin or leave on before cooking (it softens when cooked).
Can you use Kent Pumpkin for soup?
Pumpkin soup is a winter staple and the good news is… any type of pumpkin works perfectly in it! Kent pumpkin works well in soup because it’s both sweet and savoury all at once. Kent pumpkin also offers more yield than other pumpkins which means you’ll end up with more servings from the one pumpkin. Check out our Roasted Pumpkin & Garlic Soup recipe for a quick an easy way to whip up Kent pumpkin soup.
Storing your pumpkins.
Keep whole Kent Pumpkins in a cool, dark place for up to two months. Once cut, remove the seeds, cover and refrigerate for up to one week.
Did you know?
This family favourite “vegetable” is actually a fruit.
What are some popular Kent Pumpkin recipes that I should try?
Kent Pumpkins add a deliciously sweet touch to any dish – whether savoury or sweet! Get creative with your Kents with the help of our Kent Pumpkin recipes. Stuff them, bake them, soup them, and throw them in a salad with these Kent Pumpkin recipes.
