Even in the smallest gardens, the pumpkin is very popular. We would like to introduce you to 14 popular pumpkin varieties.
Create delicious dishes
Pumpkins are very special. Not only can you decorate your home with it, you can also eat certain types of pumpkin. For example, you can use it to make a soup or puree. You can also simply serve the pumpkin as an accompaniment to a delicious menu. There are actually no limits to your imagination. We would like to introduce you to 14 popular pumpkin varieties that taste really delicious.
14 popular pumpkin varieties
Hokkaido is probably the most popular squash today because it can even be cooked whole because of its thinner skin. Its relatively small fruit (approximately 2 kilograms) can be excellently used for a soup, a puree or as a vegetable.
2. Sweet Dumpling:
Sweet Dumpling is equally suitable for these kitchen purposes. This is a small, cream-colored fruit that has dark longitudinal grooves. The sweet dumpling has a firm flesh that is slightly sweet.
3.Piena di Napoli:
This is a bottle-shaped pumpkin. The flesh is yellow-orange and has an aromatic taste. This pumpkin is very versatile.
4. Winter luxury:
With this pumpkin variety you can make cakes, soups, purees as well as jams. But this pumpkin is also very suitable for carving, because it is almost spherical.
5. Bishop's hat:
The bishop's hat is also very popular in the kitchen, but can only be consumed raw - e.g. in the salad.
The Ambercup has a light chestnut taste. That is why it is ideal for cake and sweet dish preparation.
7. Baby Bear:
Furthermore, the versatile Baby Bear food is very popular. You can also use this pumpkin to make purees, soups, cakes or jams. You can also fill the pumpkin.
8. Butter pumpkin / butter nut:
The butter pumpkin is also very popular because it does not disintegrate easily when cooked. This is not to be confused with the elongated, gray-green butter nut, which can be prepared extremely tasty when cooked raw.
The Delicata is very suitable for grilling and steaming. It has a sweet pulp. In the United States, this pumpkin is also called sweet potato.
10. acorn squash:
The acorn squash is very suitable for deep-frying. This pumpkin is also gladly gutted and filled. You can also peel the pumpkin and fry the pulp.
This pumpkin got its name from the ribbed skin, which is reminiscent of a tangerine. This pumpkin tastes sweet. You can fill the pumpkin, deep-fry the pulp or use it for baking.
The patisson is particularly suitable for preserving. This is also a pretty decorative pumpkin.
13. Muscade de Provence:
If you like the taste of nutmeg, you should choose the Muscade de Provence.
14. North Georgia:
In contrast, elongated North Georgia tastes far nuttier. The flesh is dark yellow to orange, dry, firm and tastes very sweet.