Greet The Great Pumpkin
When it comes to seasonal foods, Germans tend to be rather enthusiastic. Once they’ve had their
fill of white asparagus in spring, the populace sets its culinary sights on strawberries, then chanterelles, followed by (pumpkin). Hard to find at other times of the year, pumpkins spring up in a wide array of varieties – and, subsequently, dishes – once the leaves begin to turn. Restaurants offer pumpkin menus, featuring (soup), (casserole), risotto,
and even sausages with pickled pumpkin slices. German bakeries add (pumpkin bread) to their selection, and on 3 and 4 October, the picturesque Schöneberg neighborhood of Akazienkiez (U Eisenacher Straße) closes its main road to host a festival in the gourd's honor, with
amazing displays of old-fashioned heirloom varieties and pumpkin wine to sample.