Congratulations to all winners !

Enjoy your iPad MINI

Thank you all for participating

Elena Velasco Sastre

J Rip

Juan Ramón Davila Urrutia

Kyra Van Ewjik

Rachel Van Der Meij

Who can participate?

Draw open to all audiences, the only thing needed is one of our Kernel pumpkins from today until the 5th of November 2016.

How to participate

Participation is solely and exclusively through the easypromo app of the raffle.

Each participant should send a minimum of one and a maximum of three photographs of your pumpkin. The photographs have to be done in 2016 and the pumpkin has to be from Kernel.


At the end of the contest among all participants a random drawing of 5 Ipad Mini will be held.

The name of the winners will be announced through the web and within 15 days after the closing date of the contest.

The winners will be notified by email.

Winners have 15 days to respond and confirm the acceptance of the prize. If the notification to the winner is returned or we do not receive response within the deadline the winner will be disqualified and another participant will be selected.

Kernel Export reserves the right to organize an exhibition, publish a book/catalogue or any other use of the images received.


The authors assume the responsibility for their authorship and the originality of the photos that they send.

Both the participants whose photos receive a prize and those who do not, give their authorisation to Kernel Export S.L. for the reproduction and public communication of these photos via their exhibition in public places, with or without an entry fee, as well as for their placement on the Kernel Export S.L. web site.

All of this until the general public has free access to them without any geographical limitation.

Photo gallery

Alberto Plaza Martinez
Vane LoyFer
José Antonio
Eva Ter Wal
Florian Damien
Conchi Moreno
M. Angeles Parra Sanchez
Ageet Manschot
Maite Perez
Laura Domenech Ribes
Joost De Nooy
Guillermo Urdaneta
Francisco Miguel Madrid Meca
Ellen Visser
Martinez Zafra
Antonio J Santos
Ane Mandiola Zubimendi
Vanessa Van Wulpen
Rubén Pérez
Rene Vbreene
Rafa Serrano
Nuria Suárez García
Noelia Fernández Rodríguez
Natividad Sanz Roca
Mees Sluyter
Marisa Arancibia
María Loreto
María Dolores Baró
Hiske Holst
Maaike T
Ago Rodriguez
Ana Dolores Pastor Ros
Raquel igual baez
Angel Cadaval
Linda Kingleler
Sandra Sebel
Sonia García Pastor
Nerea Rueda Olivera
Mar Ja
Angeles Palacios Gonzalez
Ali Castro
Jose Mª Romero Gonzalez
Paula Fernandez Ochoa
Jack Kraaij
J Rip
Thijmen Teigeler
Antoni Pastor Juste
Anabel Ocon Ruiz
Eva M Martínez Soler
Francisca Pérez Hernández
Axel Mor Merino
Laura Maria Torres Albaladejo
Montse Mor
Laura Giménez Veral
Antonio CCarrillo
Elena Velasco Sastre
Julia Lacoma
Jose Escudero Pérez
Samuel Nuñez
Gemma Casvi
Vanessa Martinez
Lorena Cánovas Soto
Tobal Sánchez
Rachel van der Meij
Pablo Castillo López
Emma van Tholen
urificacion Vicente Calderon
uana maria Soto Martinez
Ivana Dominguez Modia
Irene Boadas i Navarro
Abigail Bake
Ethan Bake
Silvia Domenech Ribes
Daniel Gragera Ledesma
Isabel Cornejo
Lorena Laborda Zaragoza
Chris Van Dongen
Nathalie van Dongen
Nerea Rueda Olivera
Carlos Muñiz Rosa
Ester Sorribes Silvestre
Rosa María Martínez Conesa
Dena Raben
Siiri Kaikkonen
Demi Teigeler
Javi Del Llano Serrano
Nieves Rial Vilanova
Fina Pimentel Saborido
Jesus Gomez Soñora
Astrid Commandeur
Oscar Gomez Pimentel
Oscar Postigo Martínez
Jorge Reverte Sevillano
Nuria Garcia Nicolas
Eva Maria Valiente Pina
Cristina Ruiz Sánchez
Gema Garrido
Kyra Van Ewijk
Nuria Suárez García
Mapi Sanchez
Nely Gomez guerra
Fátima Marcuño
Miguel Marco
Sonia Cepa
Shanice Prang
Fina Criado
Pablo Martínez Berbel
Pescados El Pavo
Alicia Barcelona
Delia Rodriguez Navarro
Antonia Bastida Fernández
Alicia Segui
Raul Trigueros Domingo
Maria J
Monika Pawelec
Ángel Gararri
José Miguel Martínez Martínez
Gladys Gutiérrez Berciano
María Ramos
Adriana Pantic
Jip Berg
Jip van den Berg
Shakita Hoelas
Johanna Berg
Nicky Hoek
Jose Moyano
Ángeles Romero
Engracia Martinez
Joan van Gerven
Marilena Martinez Conti
Carlos Fernandez Samaniego
Miguel Garcia
Maria van Marle
Ismael Moyano Romero
Sonia Ramirez Montilla
Roberto Alonso Ocón
Elena Aucejo

How to make your Pumpkin

History of Halloween

Jack O’Lantern

As the story goes, several centuries ago amongst the myriad of towns and villages in Ireland there lived a drunkard known as “Jack the Smith”. Jack was known throughout the land as a deceiver, manipulator, and otherwise dreg of society. On a fateful night the Devil overheard the tale of Jack’s evil deeds and silver-tongue. Unconvinced (and envious) of the rumors, the Devil went to find out for himself whether or not Jack lived up to his vile reputation.


The grower

Kernel Export: is a Producer Organisation,
(“Organización de Frutas y Hortalizas – O.P.F.H.”).

We are specialised in the growing, packing and export of a wide range of both conventional and organic salads, vegetables and fruit.

In conventional we grow a wide range of Salads (Iceberg, Romaine, Speciality Lettuces, Escaroles etc), Halloween Pumpkins, Cauliflowers, Baby Vegetables, Spinach, Kale, Herbs, Rucola, Baby Leaves and Melons.

Regarding organics, we grow Org. Iceberg, Org. Little Gem, Org. Romaine, Org. Speciality Lettuces, Org. Celery, Org. Broccoli, Org. Cauliflower, Org. Kale, Org. Spinach, Org. Rucola, Organic Baby Leaves and Organic Melons.
We are certified by GlobalGap, BRC, Bio Suisse and the regional organic agricultural councils.

Our strengths lie in our growing capacity, our quality and our food safety allowing us to satisfy the demands of the largest supermarket chains in Europe.



Know the best recipes with pumpkins Kernel

Pumpkin Jam

  • 1Kg of peeled pumpkin cut into cubes
  • ½ kg sugar
How to prepare:
Place in a large bowl the peeled pumpkin cut into cubes together with the sugar. Leave overnight in order for all the sugar to get disolved in the juice from the pumpkin. Pour into a saucepan and heat until it starts to bubble. Allow to cook for 30 minutes with the lid off. Remove from heat, allow to cool and leave until the next day. Repeat this step 3 times and on the last day allow the jam to thicken. Put in glass jars and allow to cool.

Pumpkin sorbet with walnuts

Difficulty: easy Preparation time: 1 to 2 hours
  • 1 pumpkin
  • ½ onion
  • 10 shelled walnuts
  • 50ml olive oil
  • 1 litre of water
How to prepare:
Remove the skin from the pumpkin and cut into thin slices in order for them to cook easier. Once this is done, cut the onion into thin strips and fry gently. When the onion starts to turn brown, add the pumpkin and fry slowly for about 10 minutes. Add the water and the walnuts, bring to the boil and allow to simmer for 25 minutes. Lastly, once cool, blend and add ice cubes. To decorate add some small pieces of walnuts and some aromatic herbs.

Fried Pumpkin Omelet

Serves: 4 people Preparation time: 20 minutes
  • ½ kg pumpkin
  • 1 onion
  • 1 clove of garlic
  • Olive oil
  • 6 eggs
  • 2 tablespoons of chopped parsley
  • Salt
How to prepare
Peel the pumpkin and cut it into thin slices. Peel and chop the onion and the garlic. Fry them lightly with a little olive oil until golden. Drain the oil and put the onion and garlic to one side. In the same frying pan add more oil and fry the slices of pumpkin. In a bowl beat the eggs and add the salt, the chopped parsley, the fried onion and garlic and the fried pumpkin pieces. Mix together well and pour into a frying pan with a little olive oil. Fry gently for a few minutes until the bottom is cooked. Remove from heat, cover with a lid, turn over and cook the other side.

Pumpkin Cookies

Ingredients for 4 people
  • 4 tablespoons of butter
  • 10 tablespoons of sugar
  • 10 tablespoons of flour
  • 3 eggs
  • ½ glass of pumpkin purée
  • 100g of raisins soaked in water or liquor.
How to prepare
In order to prepare the pumpkin purée, first boil a slice of pumpkin with a pinch of salt and put to one side. With the help of an electric whisk, whisk the butter until it goes creamy. Whilst continuing to whisk, add the sugar and the eggs followed by the flour little by little. Next, carefully add the pumpkin purée whilst continuing to whisk. Then in a baking tray covered with greaseproof paper or greased with butter pour the mixture in small portions and with the help of a spoon spread it to make the typical cooky shapes. Sprinkle the raisins over the top and press down lightly. Cook in the oven for 10-12 minutes at 180ºC. Allow to cool and serve.

Cream of Pumpkin Soup

  • 600g pumpkin
  • 1 onion
  • 1 leek
  • 2 carrots
  • 1 clove of garlic
  • 2 potatoes
  • Oil, salt, water & milk.
How to prepare
Chop the onion, the white part of the leek and the garlic and place in a saucepan together with a little oil on a low heat. While this is gently frying, peel and chop up the pumpkin and the potatoes. Remember to remove the seeds from the pumpkin. When the onion, leek and garlic are golden, add the chopped potatoes and pumpkin and fry everything together lightly. Add boiling water until all the vegetables are covered and cook for approximately 20 minutes. Drain and pour into a foodmill or a blender and blend well. Add a small amount of warm milk in order to obtain the right consistency.

Pumpkin Pie

  • 200g pastry
  • 400g pumpkin
  • 2 eggs
  • 400ml evaporated milk
  • 130g brown sugar
  • A teaspoon of powdered cinnamon
  • A pinch of ginger
  • To decorate: Apricot jam, whipped cream, hazlenuts, raspberries, redcurrants, blackberries.
  • Sugar
  • Some mint leaves
How to prepare
Spread the pastry around the inside of a round baking dish. Place the baking dish in the oven for approximately 15 minutes at 180-200ºC until the pastry turns brown. Peel the pumpkin and remove the seeds. Wrap the pieces of pumpkin well in aluminium foil. To ensure that no steam can escape seal the foil ends. Cook in the oven for 10-15 minutes at 180-200ºC or until the aluminimum foil inflates. Place the pumpkin pieces, the eggs, the evaporated milk, the brown sugar, the spoonful of powdered cinnamon and the ginger in a jug. Mix well together with a blender. Pour the mixture into the baking dish over the pastry and place in the oven again at 180ºC for approximately 30 minutes. Remove from the baking tray and decorate with the whipped cream, the hazlenuts and a sprig of mint. To accompany, place a small amount of sugar in a frying pan, add the raspberries, redcurrants, blackberries and some mint leaves. Keep hot on the stove until the sugar melts and sirve together with the pie. A piece of advice: If you prefer, instead of cooking the pumpkin in the oven you can boil it. It only needs to be boiled on medium heat with a little water as the pumpkin itself contains quite a lot.