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For chefs and gourmets of Switzerland, pumpkins aren’t just for Halloween. As early as September, menus feature specialities with this chameleon of vegetables – be they bright orange, pale yellow or an attractive shade of green. In October and November, the supporting actors get more and more leading roles. Along with the classics like the Hokkaido pumpkin, old varieties have also made a name for themselves. And anyone thinking that pumpkin soup is the only recipe chefs might think of would be mistaken. As an accompaniment to game, as a chutney or for dessert, perhaps also as a vegetarian main course (how about pumpkin spaghetti with tomato sauce and Belper Knolle cheese?) – this gourd is a winner! Here are ten restaurants in Switzerland which, one way or another, do the pumpkin proud.

Belper knolle