Pumpkins - South Africans in Germany

Experience Kürbiszeit: Germany's Pumpkin Season

From July to January, Germany ushers in Kürbiszeit. A season where pumpkins of every shape and shade take centre stage. Markets brim with vibrant varieties from deep orange Hokkaido to curious Spaghetti squash and decorative Turban gourds. It’s not just about soups and stews, this is a time of festivals, farm visits, and cosy traditions that stretch from sun-drenched late summer to the frost-kissed heart of winter.

For those new to life in Germany, Kürbiszeit is a wonderful way to experience local culture. Visit pumpkin patches, join in autumn celebrations, and warm your kitchen with comforting seasonal recipes. No matter where you’re from, there’s a place for you at the pumpkin table.

Cultivars or varieties you will not likely find in Germany

The range of pumpkins available in Germany has grown steadily over the years. Not too long ago, Butternut squash was nearly impossible to find—now it’s a regular on supermarket shelves. Still, some beloved varieties, especially those familiar to South Africans, remain rare or absent.

Boerpampoen (Cucurbita maxima) . A traditional South African variety known for its dense flesh and excellent storage. Common cultivars include: Crown Prince, Flat White Boer, Ford, Jarrahdale, Long Island Cheese, Queensland Blue, Star 7001, and Star 7022.
Hubbard Pumpkin (also Cucurbita maxima). A larger, rugged squash with a rich flavour. Varieties include: Green Hubbard, Chicago Warted, Golden Hubbard, Essex Red, and Blue Hubbard.
Rolet Gem Squash. Also known as Skorsies, this is a true South African heirloom prized for its compact size and rich flavour. While similar to the Rondini occasionally found in German stores, the real Gem squash is different
- Gem squash has a hard, thin stem and a denser, more fibrous flesh.
- Rondini is actually a type of zucchini characterised by a thicker, fleshier stem and a softer texture when cooked.

Some South African speciality shops in Germany do sell authentic Gem squash when it’s in season—worth stocking up if you spot them!

Sonja Kohlöffel – Gem Squash

Gem Squash tastes just like home Postal orders 6kg total cost for postage and packaging is 20€ Collections in either Ulm or Bad Waldsee cost 5kg is 10€ Please email

Saffa Shop

Saffa Shop Saffa Shop is an online store based in Germany that offers a wide range of authentic South African products to customers across Europe, making it easier to enjoy

Some facts about pumpkins

Pumpkins belong to the Squash (Cucurbita) family.
They were first domesticated in southern Mexico and Central America over 7,000 years ago.
Pumpkins are now grown on every continent except Antarctica.
There are five major cultivated species: C. pepo, C. maxima, C. moschata, C. argyrosperma, and C. ficifolia.
There are hundreds of pumpkin varieties, from giant show pumpkins to tiny heirlooms.
The largest pumpkin on record weighed over 1,200 kg!
Pumpkins are about 90% water—don’t be fooled by their hefty feel!

Popular varieties in Germany

German Name	English Name	How to use	Info
Muskatkürbis	Crookneck pumpkin	Have to peel. Good for soups, baking or grilling, cooked. When hollowed out, it can be used as a soup bowl.	The rich orange meat is firm and tastes fine, nutty, fruity, and almost sweet with a slight hint of nutmeg. Can be stored for a long time
Birnen-Kürbis	Butternut	Good for frying, stewing, steaming and stuffing. Ideal for soups, purees, cakes, jams or compotes. Goes well with garlic and chilli	It can be stored for a long time.
Hokkaido	Hokkaido	Popular in soups, puree, gratin or goulash. It is also suitable for compote or pie. It does not have to be peeled, as the hard skin becomes soft when cooked. Can also be eaten raw	September until October. Stores well
Spaghetti-Kürbis	Spaghetti Squash	Good as a salad, with sauce, cheese or meat. It can be cooked whole. You don’t need to remove the seeds before cooking. The pumpkin flesh is noodle-like after cooking. Can be used as a substitute for spaghetti and served with pesto or other pasta sauces	September until January. Do not store for long
Patisson or UFO-Kürbis	Custard or Patisson squash	Look for young vegetables. It is suitable for filling. Can be grilled or fried. The flower is edible. The peel is edible	Do not store for long.
Eichelkürbis	Acorn Squash	Tastes best when baked. The flower is also edible. Can be used in savoury and sweet dishes.	Looks very similar to Gem squash, but it is not the same
Steirischer Ölkürbis	Cucurbita pepo var. styriaca	It can be used for all dishes, also for jams and chutneys. The seeds are used for Pumpkin seed oil or as a roasted snack.
Turbankürbis or Bischofsmütze	Turban squash	Floury consistency. Suitable for soups and purees. It is suitable for filling. Can be used in Moussaka.	Stores very well
Gorgonzolakürbis	Gorgonzola pumpkin	Raw side dish with fish or as a snack.	Stores very well

Pumpkin seed oil

The finest pumpkin seed oil comes from Austria’s Styria district, known for its rich, nutty flavour. This oil is perfect for enhancing salad dressings or adding depth to pumpkin soup. Just a few drops are enough to elevate the flavour, and it’s often added directly at the table for a finishing touch.

Recipes

Try a hearty pumpkin soup with pumpkin seed oil or Stuffed Hokkaido Pumpkin.
If you would like to share your favourite pumpkin recipe on the website you can add it via an online form. Recipes will be published on this website. You can upload two pictures per recipe

Festivals

Germany hosts several vibrant pumpkin festivals, especially during the autumn season. Here are some of the most notable ones:

Ludwigsburg Pumpkin Festival (Kürbisausstellung Ludwigsburg): The largest pumpkin festival in the world, held at the Ludwigsburg Palace near Stuttgart. It features over 450,000 pumpkins, creative pumpkin sculptures, pumpkin-themed food, and various events, including a pumpkin regatta on the palace lake.
Retzer Land Pumpkin Festival (Kürbisfest im Retzer Land): Located in the Franconian town of Retz, this festival is known for its extensive pumpkin exhibition, pumpkin-themed market, and culinary delights such as pumpkin soup, pumpkin bread, and pumpkin seed oil.
Hoflößnitz Pumpkin Festival (Radebeul): Celebrated in Radebeul, Saxony, within the vineyards of Hoflößnitz. The festival features pumpkin carving, pumpkin contests, and a selection of regional foods and wines.
Teltow Pumpkin Festival: Located in Teltow near Berlin, this festival includes pumpkin exhibitions, competitions, and a market offering a wide range of pumpkin products, from food items to decorative pieces.
Berlin Pumpkin Festival (Berlin-Kürbisfest): Held in the heart of Berlin, this festival offers pumpkin carving workshops, a bustling pumpkin market, and a variety of delicious pumpkin-based dishes.

These festivals celebrate the pumpkin harvest with creativity, culinary delights, and community activities, making them a popular autumn tradition in Germany.

Growing Pumpkins in Germany

Germany’s mild summers and rich soils make it a surprisingly great place to grow pumpkins—including some South African favourites like Gem squash (Rolet Skorsies) and Boerpampoen.

🕰️ When to Plant

Sow indoors: Mid-April to early May. Start seeds in pots or trays on a sunny windowsill or greenhouse.
Plant outdoors: After mid-May, once all danger of frost has passed (the Eisheiligen or “Ice Saints” week is a good traditional marker).
Harvest time: Late August through October, depending on the variety and weather.

🌞 What They Need

Sun (or as close as you can get): While pumpkins ideally need 6–8 hours of direct sunlight, in Germany, you’ll have to make do with the best available. Choose the sunniest, most sheltered spot in your garden or on your balcony—south-facing is ideal.
Space: Pumpkins are sprawlers! They need lots of space to stretch their vines. If planting in a pot, choose a large container and let the vines trail or climb.
Soil: Rich, well-drained soil with compost or organic fertiliser mixed in. Pumpkins are heavy feeders!
Water: Regular, deep watering—especially when fruit starts forming. Water at the base to avoid fungal diseases.

🎯 Growing Gem Squash

Germination: Fast and eager with warmth. Soak seeds overnight before planting to speed things up.
Support: These vines can be trained to climb a trellis or supported to save space.
Harvest: Pick when fruits are dark green, firm, and the stem begins to harden. Too late, and they’ll get woody.

References

Servus

Kohlrabi: Germany’s Crunchy Green Gem

Kohlrabi: Germany’s Crunchy Green (purple) Gem Kohlrabi might look like a vegetable from another planet, but here in Germany, it’s a familiar friend, especially come spring and summer. This bulbous brassica (a cousin of cabbage and broccoli) is mild, crisp, and surprisingly versatile. Its taste is like a sweet secret passed down by cabbage and apple. Imagine the crispness of an apple, but without the sugar rush, mingled with the mild earthiness of a broccoli

Federweißer (New wine)

Federweißer Depending on the grape harvest, fresh Federweißer – also known as “new wine” – becomes available from late summer through to the end of October. Around this time, you might also come across Most or so-called First Wine, which marks the very beginning of the winemaking process. It’s sweeter than regular wine and unfiltered, unlike grape juice. Federweißer sits somewhere between Most and finished wine. It’s still fermenting, which means the yeast hasn’t yet

Potatoes

Potatoes Potatoes are a staple food in Germany.You’ll find them as a side with almost every traditional dish you order in a restaurant — from schnitzel to sausages and everything in between. The good news? Germans don’t believe in boring spuds. Potatoes are served in a glorious variety of ways: mashed, fried, boiled, baked, roasted (Bratkartoffelen) grated into dumplings, or tossed into hearty salads (Kartoffelsalat). Facts about potatoes Facts about potatoes Potatoes were introduced to

Raclette

The summer months are gone, and for most of us, it is too cold to have a braai with our friends. A great alternative is to have a Raclette party at home.For those who are not familiar with Raclette, it is a dish originating from Switzerland. The history behind the dish is that peasants and cow herders in the Alpine regions carried cheese with them. In the evening the cheese would be placed next to