What Is the Difference Between the Popular Pumpkin Varieties?

There are over 800 different types of pumpkin in total. In contrast to past decades, when mainly the so-called German or yellow centner was grown and used in this country, a wide range of different pumpkin varieties is now available. The pumpkin originally came from America, but the climbing plant was also cultivated in Europe very early on. While some varieties were bred purely as ornamental squashes, most types of squash are primarily intended as edible squashes and come in many different colors and shapes.

The following varieties are among the most popular edible pumpkins. They differ in color, size, shape, and taste:

• Baby Bear: Small type of pumpkin, about 10 centimeters in diameter and only 500 to 900 grams in weight. Its sweetish flesh is suitable for soups and purees, for baking and for jams.
• Bishop’s cap: The name derives from the conspicuous shape. Because of its colorful skin, this species is also suitable as an ornamental pumpkin. In contrast to some purely decorative species, the bishop’s cap can also be used in the kitchen. The firm flesh is ideal for hollowing out and stuffing.
• Butternut Squash: Also known as butternut squash, it is closely related to nutmeg squash. The butternut squash is pear-shaped and has an ungrooved skin. Its sweetish-nutty pulp has a creamy consistency that is well suited for pureeing. Butternut squash can also be used for baking, steaming and raw in salads. Outside of the German season, the butternut squash is imported from Spain or Argentina. It tastes particularly delicious after our butternut squash recipe with pesto and a topping of feta and pomegranate. Of course you can also cook soups or fill the winter vegetables. You can get to know the complete variety with the help of our butternut squash recipes.
• German hundredweight: Also known as yellow hundredweight because of its yellow flesh. Its water-rich, mild flesh is suitable for pastries, desserts and for preserving or as a basis for jams or purees. The German Zentner is one of the large pumpkin varieties and reaches a diameter of up to half a meter and a weight of 35 to 50 kilograms.
• Hokkaido Squash: One of the most popular and well-known types of squash. Its edible skin makes annoying peeling superfluous, but it should be washed thoroughly. Hokkaido pumpkins are mostly used in soups, but its nutty, aromatic pulp is also suitable for a variety of other Hokkaido recipes, such as pumpkin spaghetti with salmon, fennel and tomatoes or pumpkin ravioli. It is now available for sale all year round. Imports come in significant quantities from the Netherlands, Spain, Egypt and Argentina in addition to the increased German production.
• Hubbard Squash: An orange variety of squash weighing about 3 to 4 kilograms with thick, dry, less sweet flesh. In the US, this pumpkin is often used as part of Thanksgiving dinner.
• Nutmeg squash: Notable for its heavily ribbed skin, which turns from green to orange-brown as it ripens. The orange-colored pulp is also not very sweet and has a slight note of nutmeg. The large nutmeg pumpkin weighs up to 18 kilograms. It is also good if you want to carve pumpkins for Halloween.
• Orangetti: Also known as spaghetti squash. The name comes from the fibrous flesh that breaks into long strands as it cooks. They can be eaten like spaghetti with salt, butter, and tomato sauce.
• Patissons: Small, heavily ribbed gourds that are reminiscent of UFOs in shape and are often used as decorative gourds. However, these are edible squashes, in which even the skin and seeds can be eaten. Patissons are often used for pickled mixed pickles.