Inhaltsverzeichnis

Why pumpkin is perfect for the kitchen in October

In October, pumpkin is in peak season in Germany. It is now one of the typical regional vegetables and is available in many varieties. Seasonal produce from local cultivation is often fresher, has shorter transport distances, and is a great fit for varied autumn cooking.

The practical thing: pumpkin works in both savory and sweet dishes.

You can use it in the following ways:

• roast it,
• bake it,
• purée it,
• use it in pasta,
• stir it into porridge,
• use it for spreads,
• incorporate it into cakes or pancakes,

This makes it considerably more versatile than classic pumpkin soup.

Hokkaido pumpkin, butternut squash, or nutmeg squash – which is right for what?

Hokkaido pumpkin

The classic for quick dishes.

The skin can be eaten if the pumpkin has been thoroughly washed. That saves time.

Well suited for:

• oven dishes,
• bowls,
• Pasta,
• purée,
• soups.

butternut squash

Butternut squash has a mild, slightly sweet flavor and firm flesh. BZfE cites it as a typical representative of Cucurbita moschata.

Well suited for:

• stuffed pumpkin,
• casseroles,
• Pasta,
• purée,
• sweet recipes.

nutmeg squash

Aromatic and a little more intense.

Well suited for:

• curries,
• chutneys,
• oven dishes,
• hearty autumn recipes.

1. Pumpkin porridge with cinnamon and walnuts

Pumpkin for breakfast sounds unusual at first, but it works surprisingly well.

You will need

• rolled oats
• cooked pumpkin purée
• milk or unsweetened plant-based drink
• cinnamon
• walnuts
• optional: apple or pear

Cook the oats in liquid and stir in 2–3 tablespoons of pumpkin purée at the end.

Top with cinnamon, walnuts, and fruit.

The result is creamier than classic porridge and is perfect for autumn.

2. Roasted pumpkin with chickpeas and tahini

A simple lunch or dinner.

You will need

• Hokkaido pumpkin
• chickpeas
• olive oil
• paprika
• cumin
• tahini
• lemon juice
• parsley

Dice the pumpkin and season it together with the chickpeas.

Roast at about 200 °C until the pumpkin is soft and lightly browned.

Stir together tahini, lemon juice, and a little water to make a dressing.

Serve with parsley.

Meal-prep tip: The dish also works cold the next day.

3. Creamy pumpkin pasta without cream

For a creamy sauce, you don't necessarily need cream.

You will need

• pumpkin purée
• whole-grain pasta
• garlic
• some vegetable broth
• nutritional yeast or Parmesan
• nutmeg
• pepper

Warm the pumpkin purée with garlic and a little broth.

Season with nutmeg and pepper.

Fold in the pasta directly.

For more protein, you can add white beans or lentils.

4. Pumpkin Hummus as an Autumn Spread

A simple variation on classic hummus.

You will need

• chickpeas
• pumpkin purée
• tahini
• lemon juice
• garlic
• cumin
• salt

Purée everything until creamy.

Goes well with:

• Whole grain bread,
• Crispbread,
• Vegetable sticks,
• Wraps.

5. Stuffed Butternut Squash with Quinoa and Feta

Stuffed butternut squash is also one of the typical seasonal recipes on major German food portals in October.

You will need

• 1 butternut squash
• quinoa
• feta
• spinach
• walnuts
• herbs

Halve the butternut squash, remove the seeds, and pre-cook it in the oven.

Cook the quinoa and mix with spinach, feta, and walnuts.

Fill the squash and bake again briefly.

For a vegan version, you can replace the feta with tofu or a plant-based alternative.

6. Pumpkin Pancakes for a Warm Autumn Breakfast

Pumpkin purée makes pancakes soft and slightly sweet.

You will need

• oat flour or whole grain flour
• pumpkin purée
• egg or plant-based egg substitute
• milk or plant-based milk
• cinnamon
• a little baking powder

Mix everything into a thick batter.

Cook in batches in a pan.

Goes well with:

• plain yogurt,
• nut butter,
• apple compote without added sugar,
• chopped nuts.

7. Pumpkin Spice Energy Bites

Pumpkin spice has long since arrived in Germany, too, and is strongly associated with pumpkin, especially in autumn.

You will need

• rolled oats
• pumpkin purée
• dates
• nut butter
• cinnamon
• ginger
• nutmeg
• some ground cloves

Process all ingredients in a food processor and shape into small balls.

Refrigerate until firm.

They make a great snack for the office or on the go.

Storing pumpkin properly and using leftovers

A cut pumpkin should be kept refrigerated and used promptly.

What you can do with cooked pumpkin purée:

• freeze in portions,
• stir into porridge,
• use in pasta,
• add to pancakes,
• mix into hummus.

A whole, undamaged edible pumpkin can be stored for considerably longer, depending on the variety, if kept cool, dry, and well-ventilated.

Before use, check for:

• soft spots,
• mold,
• unusual odor,
• damaged rind.

And important: Do not eat bitter-tasting pumpkin. A strongly bitter taste can indicate undesirable cucurbitacins.

One pumpkin, many possibilities

Pumpkin doesn't have to end up as soup for four weeks in October.

With a little preparation, a Hokkaido or butternut squash can be turned into:

• Breakfast,
• Spread,
• Bowl,
• Pasta,
• Baked dish,
• Snack.

That's exactly what makes seasonal cooking interesting: you buy a basic ingredient and use it in completely different ways.