Autumn on a Plate: Three Swiss Pumpkin Dishes

Autumn is in full bloom across Switzerland — from the iconic Juckerhof in Canton Zürich to farmers’ celebrations in Lucerne, St. Gallen or Solothurn — the country literally breathes the scent of fall.

Pumpkin installations, markets, soup tastings and pies — October here becomes a celebration under the sign Kürbis.

The UAinfo editorial team has put together three traditional Swiss pumpkin recipes you won’t want to miss this season. They’re simple, seasonal, and perfectly capture the spirit of local cuisine — warm, homey, harmonious.

Kürbissuppe — Swiss Pumpkin Cream Soup

Every canton has its own variation of pumpkin cream soup, and its essence is always about coziness.

They make it from roasted or boiled pumpkin, add cream, nutmeg, sometimes a touch of ginger or curry.

It gets extra special when you toast some pumpkin seeds and sprinkle them on top.

How to make it:

• Dice the pumpkin, sauté with onion and garlic.
• Add vegetable broth and simmer for 20–25 minutes.
• Blend into a creamy texture, stir in cream.
• Season with salt, pepper, and finish with a sprinkle of pumpkin seeds or a drizzle of pumpkin oil.
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In Switzerland, it’s often served with white bread or cheese croutons — simple, comforting, perfect for a chilly evening.

Kürbis-Wähe — Pumpkin Wähe (Open Tart)

One of the beloved autumn traditions in German-speaking Switzerland is Wähe, an open tart on a thin crust.

The filling can be sweet or savory, but in autumn, pumpkin usually takes center stage.

Ingredients:

• a ready-made pastry (shortcrust or puff),
• 500 g pumpkin,
• 1 onion,
• 2 eggs,
• 150 ml cream,
• cheese (e.g. Gruyère or Emmental),
• salt, pepper, nutmeg.

Instructions:

• Line a tart pan with pastry, prick the base with a fork.
• Sauté onion and pumpkin cubes in a pan.
• Whisk eggs with cream and cheese, season.
• Place the filling in the pastry and pour over the mixture.
• Bake 30–35 minutes at 200 °C until golden.

This tart tastes great warm or cold — many people even take it for autumn picnic walks.

Spätzli-Gratin mit Kürbis — Spätzli Gratin with Pumpkin

Swiss Spätzli are soft homemade dumplings often made with spinach or cheese.

In autumn, they’re paired with pumpkin to create a dish that combines the softness of pasta with the creaminess of pumpkin purée.

Ingredients:

• 300 g ready Spätzli (available in Migros or Coop),
• 400 g pumpkin,
• 1 onion,
• 100 ml cream,
• 100 g cheese (Appenzeller, Gruyère or any semi-hard),
• a bit of butter, salt, pepper.

How to prepare:

• Dice pumpkin, sauté with onion, then simmer in cream.
• Mix in Spätzli, transfer to a baking dish.
• Sprinkle grated cheese, bake for 20 minutes at 180 °C.

The result is hearty, aromatic, and deeply “homey” — exactly what the Swiss love in autumn.

A Bit About Traditions

At farmers’ markets happening now across various cantons, you can buy not just fresh pumpkins but also pumpkin seed oil, purée, pasta, even pumpkin spaghetti.

Pumpkins are stored in cool places for months — that’s why Swiss cooks with them well into the winter.

Though these dishes are considered traditional in Switzerland, pumpkin also holds a cherished place in Ukrainian cuisine— from pumpkin porridge with millet to roasted pumpkin with honey.

Autumn is the perfect time to bring both traditions to one table 🍁