Pumpkins and Squash are fall’s favorite foods. Not just for displays of scary faces on Halloween. The fruit flesh (yes, these are no vegetables) tastes great and makes a fantastic ingredient for soups, pies, grilled entrees, and desserts. Kürbis (pumpkin) and Moschus-Kürbis (butternut squash) are equally popular in North America as they are in Europe and Germany. Our collection of great tasting pumpkin and squash recipes will delight your pallet in fall.
This scrumptious seasonal appetizer is a creative new way to prepare pumpkin. Crispy crostini are topped with fresh pumpkin relish for an irresistible snack.
Rustic pumpkin pie from the Vogtland – a mountainous region bordering Bavaria, Thuringia and Saxony- with cinnamon, ginger and butter flavors.
Ginger, chili and lemon grass give this soup a nice kick and great fresh flavor. A slice of wonderfully smoky Black Forest ham rounds off this great seasonal soup.
Salami shouldn’t be relegated just for salads, pizza and snacks. Try adding it to hot dishes such as soups. In this recipe, the full smoky flavor is nicely balanced by the creamy sweetness of pumpkin.
Spinach leaves give this light creamed vegetable soup its fresh green color. Pumpernickel makes delicious little toasted croutons which can be spread with green-herb-flavored quark to float on top of soup or served alongside.
This recipe brings out the wonderful flavors of harvest season. Zesty horseradish nicely balances the sweetness of the squash and apples.
Gorgeously colorful and flavorful skewers featuring tender lamb, fresh pumpkin and squash, served with thyme-infused potato wedges and a refreshing yogurt dip.
A colorful and nutritious seasonal skillet dish starring pumpkin, potatoes, arugula, and a creamy spiced parmesan sauce – the epitome of fall comfort food!
Grilled slices of Abraham’s Original Speck served alongside caramelized leeks, spiced butternut squash, Ana potatoes and an Ice Wine vinegar reduction.
Before the fairly recent renaissance of pumpkin recipes, this classic pickled pumpkin was one of the few well-known recipes and is still a very popular preserve.