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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 called Kürbiszeit

Some facts about pumpkins

  • Pumpkins belong 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 Skorsies, is a true South African heirloom squash. They also know as Rondini or African Smaragd. Often the Rondini you find in the shops here but it is not a real Gem squash but rather a type of Zucchini with softer skin. A gem squash has a hard thin stem and the Rondini a thicker fleshier stem.
    Some of our South African shops do sell them when in season.

Pumpkins in Germany

 German NameEnglish NameHow to useInfo
MuskatkürbisCrookneck pumpkinHave 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-KürbisButternutGood 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.
HokkaidoHokkaidoPopular 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-KürbisSpaghetti SquashGood 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-KürbisCustard or Patisson squashLook 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.
EichelkürbisAcorn SquashTastes 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 ÖlkürbisCucurbita pepo var. styriacaCan 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 BischofsmützeTurban squashFloury consistency.
Suitable for soups and purees.
Is suitable for filling.
Can be used in Moussaka.
Stores very well
GorgonzolakürbisGorgonzola pumpkinRaw 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 are enough to enhance the soup. It can be added at the table.


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


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