Pumpkin seed oil is a dark, aromatic oil pressed from pumpkin seeds. It has an intensely nutty flavour with a lightly toasted note and is mainly used cold as a finishing oil.
Latin name: Cucurbita pepo
Origin: Central and South-Eastern Europe
Description
Pumpkin seed oil is made from the seeds of pumpkins, often from varieties grown for their high seed yield. The oil typically has a deep green to reddish-brown sheen and a rich, rounded taste. In some regions it’s a traditional product, best known as Styrian pumpkin seed oil.
In the kitchen
Use pumpkin seed oil mainly as a finishing oil: over salads, roasted vegetables, pumpkin soup, hummus, lentils or grilled halloumi. It’s also excellent in a dressing with apple cider vinegar or lemon, mustard and honey. Because the flavour is bold, a small drizzle is usually enough. Avoid high heat; warming the oil too much can dull its aroma.
Storage & preparation
Store pumpkin seed oil tightly sealed, cool and away from light. After opening, it keeps best in the fridge and should be closed promptly after use. Pour with clean utensils (no crumbs or moisture in the bottle) to keep it fresh. If it smells bitter or musty, it’s past its best.
Lukewarm salad with roasted vegetables
This lukewarm salad combines roasted vegetables with salty feta, crunchy seeds and a fresh dressing with pumpkin seed oil. Delicious as a light meal or side dish.
