A visit to the world’s largest pumpkin exhibition

Yesterday, I went with my friend to the world's largest pumpkin exhibition in Ludwigsburg



I had no idea how many different kinds of pumpkins there are. It was a great outing, and a visit to the Blühendes Barock in Ludwigsburg is always worth it. 





 The largest pumpkin weighed in at 1,052 kg



This year’s theme was fire








Last night, I immediately started looking for pumpkin cake recipes. There’s a huge selection, and I’ll be baking my first one soon. I’ve already used pumpkin in soup, so now I’m curious to see how it tastes in a cake. 

It looks great.

I made spaghetti squash for the first time yesterday.
Today I’m treating myself to the second half.

There was also a pumpkin at the exhibition for pumpkin spaghetti. Does it taste good? 

It’s crazy just how many different sizes and varieties there are. Thanks for these impressive photos.
We have something like this nearby, too, but we didn’t go this time because we were at the trade show.
I’m curious to hear how your pumpkin cake tastes—I’ve never tried it before.

Have a great weekend, everyone!

Dear Petra, thank you for taking us along on your eventful outing. Yes, the pumpkin artists have really created some amazing works there. I especially like the big fish. And, of course, everything you can eat. Now you’re really inspired when it comes to pumpkins.

Best regards, Ina

I thought it was delicious, Petra.

In terms of flavor, spaghetti squash is mild with very little flavor of its own.
I like that, because it makes it very versatile.

Oh, the exhibition sounds exciting.

Here in the area there are also a few pumpkin farms that do quite a few activities around this time. I found the selection there really overwhelming too… 
What I thought was great were those smaller “one person” pumpkins, where you only had to cut off the lid and spoon out the seeds, then brush them with a little oil and spices and pop them in the oven. That was very tasty, and looked great on the plate too.



My favorite varieties by now are Crown Prince, which is incredibly creamy and makes a wonderful soup—and the Muscat pumpkin, which is a bit spicier.
Oh, I love pumpkin. Then my freezer is always packed to the brim…
Pureed, as a pasta sauce with sage… delicious.

And there always has to be at least one pumpkin bread, too.



My husband has also brewed a pumpkin beer before, and that was very tasty too.
But first they always sit around here decoratively before I process them.

I’m glad you like my photos.

Claudia, you have a beautiful collection of pumpkins.

Yes, I’d love to try making bread with them, too. Pumpkin season has only just begun. Some varieties can be stored for up to 10 months before you prepare them.

At our local supermarket, they usually only carry the basic Hokkaido variety. I’ll have to look around the neighborhood and stop by the next pumpkin stand I see. 

You brought us some beautiful pictures—thank you!
I don’t cook with pumpkin very often; my husband doesn’t like it. But I always think they look great.

Thank you so much for the beautiful photos, dear Petra! Yes, it’s amazing just how many varieties of pumpkin there are and all the things people build and craft with them.

I’m going to make some pumpkin soup and then can a few jars. I love pumpkin bread. I think you can put just about anything on it. Unfortunately, my oven is broken, and a new one isn’t in sight.