The orange pumpkin is a typical autumn vegetable. It is a cucurbit, just like the cucumber, zucchini or melon.

It originally came from South America, from where its seeds were brought to Europe. Today the pumpkin is cultivated almost all over the world; mainly due to its long shelf life without needing to be refrigerated. There are a variety of possibilities for processing and preparing pumpkin, thanks to the diversity of the different types of pumpkin. It can be roasted, grilled, steamed, gratinated, stuffed or pickled. Its subtle aroma can be perked up with strong spices or can be prepared as a sweet dish with the addition of fruit or sugar. The cores of many pumpkins can be served raw or roasted as a special delicacy. Pumpkin should not be confused with small ornamental gourds which contain cucurbitacin; which are bitter and inedible. This also applies to cucumbers and zucchini; if they have a bitter taste, they should not be eaten.

Season: From September to February

Nutritional Value: Pumpkin – Swiss food composition database


Did you know...?

Pumpkin is abundant in beta-carotene. It contains almost 95% water and significant amounts of carbohydrates, potassium, iron, vitamin C and B.

1 portion a day corresponds to:

120 grams of pumpkin