Pumpkin season highlights culinary variety and regional festivals

As autumn approaches, interest in pumpkin varieties and culinary uses is rising across Europe. In Germany, popular varieties include Hokkaido, known for its edible skin, Butternut with its creamy texture, Muskat for its spicy notes, and Spaghetti squash, which provides a low-carb pasta alternative. To ensure quality, experts suggest the ‘fingernail test’—checking if the skin is hard enough to resist a light scratch—alongside inspecting the stem and tapping the fruit for a hollow sound.

Culinary trends highlight the versatility of the vegetable, with recipes ranging from pumpkin risotto with green beans and sun-dried tomatoes to pumpkin cheesecake and spiced coffee syrups. Spices such as nutmeg, cinnamon, ginger, and cloves are recommended to enhance autumn dishes.

Regional events and local farming also play a role in the season. Kirchhellen hosts an annual pumpkin festival at the Maaßen farm, featuring activities like pumpkin carving and local food. In Tönisvorst, the Mertens family has cultivated over 20 varieties of edible and ornamental pumpkins for 15 years, despite challenges from fluctuating weather conditions like heavy rain and hail.