Pumpkin Rösti

Making pumpkin rösti in Switzerland just seems like a promising idea.

Fall is the perfect time of year to make this variation of the Swiss classic. No matter where you are in the Northern Hemisphere, there will be plenty of fresh pumpkins wherever you choose to look – a bonus if you can find those starchy kabocha varieties which combine the nuttiness of chestnuts with the sweet earthiness of sweet potatoes…oh, and with a healthy note of pumpkin flavor thrown in as well.

Of course, potatoes are the other major ingredient in this delicious rösti – and guess what? Yep,

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions