One of those foods that I have found in Germany and quite like is the Hokkaido, a Japanese variety of pumpkin. Large orange pumpkins used to be the most popular variety, but the Hokkaido pumpkin thus named because it can be harvested in the prefecture of the same name that shares a latitude with Munich, Germany, has become hugely popular in recent years. Last year’s pumpkins were all orange on the outside, but this year I found dark green ones! I immediately made Japanese simmered pumpkin with kelp and small boiled-dried sardines and it was piping hot and sweet, with a flavor just like what I ate in Japan, and was very delicious. Now that I have finally found my dear pumpkin, I can increase my repertoire to cake, pancakes, pumpkin, gnocchi, gratin, tempura, curry, and other dishes.
Kürbissuppe pumpkin soup with ginger is popular in Germany. It is spicy, helps prevent colds, and warms you up. Here is the recipe for this soup that is made of β-carotene-rich pumpkin and carrot so it is good for your eyes and very nutritious.
Pumpkin develops wonderful aromas if you add curry powder or cilantro (powder) that make it more palatable. I also recommend making a salad by adding mayonnaise to steamed pumpkin and apple and seasoning with salt and pepper, curry powder, and cilantro (powder).
You can also make lanterns out of field pumpkins that are well-known as the Halloween variety and enjoy autumn decorations with uniquely shaped and colored pumpkins!