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South Africans in Germany

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Pumpkin season in Germany is from July to January. In Germany it is call Kürbiszeit

Some facts about pumpkin

  • Pumpkins belongs to the Squash (Cucurbita) family
  • They are native to North America and originated from northeastern Mexico and the southern United States
  • Grown on all continents except Antarctica
  • There are 5 major species of Cucurbita – Ficifolia, maxima, mixta, moschata and pepo
  • There are over 100 varieties of pumpkin

The variety of pumpkins found in Germany is steadily growing. Up to a few years back, you could not find any Butternuts, and now they are available in most shops.

Cultivars or varieties you will not find in Germany:

  • Boerpampoen – Cucurbita maxima. Varieties: Crown Prince, Flat white Boer, Ford, Jarrahdale, Long Island Cheese, Queensland Blue, Star 7001 and 7022.
  • Hubbard pumpkin also Cucurbita maxima – Varieties: Green Hubbard, Chicago Warted, Golden Hubbard, Essex Red and Blue Hubbard
  • Rolet Gem squash or better know as Skorsies, which is a true South African heirloom squash. From time to time you might find something similar in the shops here but it is not a real Gem squash but rather a type of Zucchini with a softer skin. Some of our South African shops do sell them when in season.

Pumpkins in Germany

The most popular pumpkins are


German Name English Name How to use Info
Muskatkürbis Crookneck pumpkin Have to peel
Good for soups, to bake or grill, cooked
When hollowed out it can be used ad a soup bowl.
The rich orange meat is firm and tastes fine, nutty, fruity, 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
Can be stored for a long time
Hokkaido Hokkaido Popular in soups, puree, gratin or goulash.
Is also suitable for compote or pie.
It does not have to be peeled, 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. 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.
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 is not the same
Steirischer Ölkürbis Cucurbita pepo var. styriaca 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.
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 best pumpkin seed oil is made in Austria (Styria district). It has an intense nutty taste and be used in salad dressing or served with pumpkin soup. Just a few drops is enough to enhance the soup. It can be added at the table.

Pumpkin Festivals

The Ludwigsburg Pumpkin Festival
Kürbisfest in Berlin Schöneberg



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