Pumpkins

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

References

Servus