The butternut squash is characterised by its pear-shaped body. The colour is classically yellowish-orange.

The taste of butternut squash is primarily sweet and mild. What is interesting is that this pumpkin has a buttery aroma, which makes it very special.

The processing is basically quite simple: the seeds are only in the lower part of the pumpkin and the skin must be removed before cooking.

Due to the buttery taste, you can make a delicious creamy soup from the butternut squash.

The well-known Hokkaido pumpkin is traditionally bright orange and roundish in shape.

The Hokkaido pumpkin is characterised by a nutty flavour, but tends more towards the sweetish pumpkin.

Preparation couldn't be easier, as you can cook and eat the peel as well.

The Hokkaido pumpkin is a true all-round talent: you can cook delicious soups, let the pumpkin get nice and friable in the oven and even make jam from it.

The nutmeg pumpkin can be recognised by either its dark green or bright orange skin. The flesh is light brown-orange.

This pumpkin also tastes nutty and, as the name suggests, has a delicate muscat flavour.

The peel must be removed from the nutmeg pumpkin - it would not cook completely soft.

Nutmeg pumpkins can be used in a variety of ways in soups, gratin dishes and even cakes.

As the name suggests, "The Long of Naples" is very long. The skin is mostly green, but the flesh is light orange.

The long pumpkin tastes very fruity and, typically for its genus, also nutty.

As this pumpkin can grow up to 1.5 m long, it is often sold already in slices. This makes it particularly easy to prepare and all you have to do is remove the peel.

The Long of Naples is ideal for soup or lasagne.

The spaghetti squash has a characteristic yellow skin and yellow flesh.

The taste of the spaghetti squash is mainly mild and a little nutty.

This is the special feature of the pumpkin: after cooking, the flesh comes away like real spaghetti - that is, in long noodle-like fibres.

Due to the special shape of the cooked pumpkin, the pumpkin spaghettis can be used as a pasta-like side dish.

The oil pumpkin is very small and handy. The colour is often green and speckled.

The flesh tastes aromatic and has a nutty hint.

Das Besondere am Ölkürbis ist, dass man die Kürbiskerne rösten kann und daraus leckere Knusperkerne entstehen. Auch kann man aus den Kernen reichhaltiges Kürbiskernöl gewinnen.

The oil pumpkin is often used to make jams and chutneys.

The pumpkin can be recognised by its special UFO shape. In addition, it is mostly white and speckled - but you can still eat it whole.

The taste is described as neutral and mild, similar to courgettes.

The strange-looking skin of the patisson can be eaten along with it, which makes it child's play to prepare.

The patisson is ideal as an oven vegetable. Due to the matching shape, you also can stuff the pumpkin.

Everyone knows them: Courgettes are green, small and long.

You can use courgettes very flexibly, because they taste extremely mild.

It is really easy to prepare: the peel and seeds can be eaten as well.

Courgettes make wonderful stir-fried vegetables. You can even make "zoodles", i.e. noodles from courgettes.