Pumpkin Seed Oil

Forums: Food And Drink, Pumpkin Seeds, Pumpkins, Oils, Pumpkin Seed Oil
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My son, who lives in Austria, came home for christmas and brought me some pumpkin seed oil.

http://i43.photobucket.com/albums/e383/swimpy12/Pumpkinseedoil.jpg

I made butternut squash soup and swirled some of this oil onto the top in each bowl. It was heaven. Does anyone know some other uses for this oil?

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You are supposed to put this oil on pumpkin seeds. That makes them slide around better.

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<snork>

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Found this, but I didn't do an extensive search.

Pumpkin seed oil has an unusual flavor that is somewhat nutty. Because of this unusual flavor, if you are not used to using pumpkin seed oil it is recommended that you experiment with it first. For example, try finding recipes that contain the oil and test the results of its usage.

Pumpkin seed oil is typically used as a salad dressing combined with apple cider vinegar and salt. Additionally, it can be used in cooking and baking as an ingredient in sauces, sausages, and cakes.

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http://www.deliciouslivingmag.com/recipes/index.cfm?fuseaction=recipedetails&recipeid=687

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http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/582919.html

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Thank you, Montana. You're a very helpful human. The salad dressing with apple cider vinegar sounds really good.

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Swimpy, it's best used for salads and cold or warm appetizers and meals purely to enhance the taste. Don't cook with it as the oil loses it's taste and consistency.

The pumpkin seed oil is also light sensitive, so storing it in a cool and dark place is recommended, otherwise its taste can turn bitter.

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Swimpy wrote:

The salad dressing with apple cider vinegar sounds really good.

It is. We've used pumpkinseed oil for years as an occasional break from olive oil. Raspberry-flavored vinegar works nicely, too, as do cranberry-flavored vinegar and most herb-infused vinegars - especially wine vinegars. The pumpkinseed oil itself is distinctly flavorful, so whatever vinegar you choose, it oughta be robustly flavored.

Just IMO, of course. And honestly, we've only ever used it in salad dressings, so there's no doubt there's plenty about it I don't know.

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Swimpy,
Pumpkin seed oil has a relatively low smoke point i.e. it cannot be heated up high but you can cook with it, i.g. Styrian scambled eggs.
Another Styrian dish:
boiled beef, cut in thin slices, fresh onions, wine vinegar and pumkin seed oil.
Pumkin seed "pesto"
a simple yeast cake- replace the butter with the oil

Just in case you might get oil on a fabric, don't wash it. First hang it in the sun until the greenish spot disappears.

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CalamityJane wrote:

The pumpkin seed oil is also light sensitive, so storing it in a cool and dark place is recommended, otherwise its taste can turn bitter.

Would it be best to keep it in the refrigerator?

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Timber, thanks for the tips.

ul wrote:

Swimpy,
Pumpkin seed oil has a relatively low smoke point i.e. it cannot be heated up high but you can cook with it, i.g. Styrian scambled eggs.
Another Styrian dish:
boiled beef, cut in thin slices, fresh onions, wine vinegar and pumkin seed oil.
Pumkin seed "pesto"
a simple yeast cake- replace the butter with the oil

Just in case you might get oil on a fabric, don't wash it. First hang it in the sun until the greenish spot disappears.

ul, Thank you so much. I was hoping you would reply. These are great suggestions! Pumpkin seed pesto, eh? I take it basil is a good herb for this oil.

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ul wrote:

Just in case you might get oil on a fabric, don't wash it. First hang it in the sun until the greenish spot disappears.

I suppose, this is the most useful response ... at least it was for, about 20 years ago, when I first used pumpkin oil :wink:

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Although pumpkin oil shouldn't be used for cooking at higher temperatures, a Styrian speciality is "Schmölzi" - scrambled eggs mad with pumpkin oil (you have to watch the temperature when doing it!).
(Two SIS's married in Styria :wink:)

The oil should be stored much longer than 3/4 of a year.

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Some Styrian recipes from the official Pumpkin Oil website

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Walter Hinteler wrote:

Although pumpkin oil shouldn't be used for cooking at higher temperatures, a Styrian speciality is "Schmölzi" - scrambled eggs mad with pumpkin oil (you have to watch the temperature when doing it!).
(Two SIS's married in Styria :wink:)

The oil should be stored much longer than 3/4 of a year.

I always cook my scrambled eggs over low heat. I like them creamy.

thanks for the recipe link. I noticed they all came from restaurants in Graz. They should be the experts, ya?

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Swimpy wrote:

recipe link. I noticed they all came from restaurants in Graz. They should be the experts, ya?

The oil is from that state of Austria (and Graz the capital).

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I know

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You should :wink:

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Swimpy wrote:

Thank you, Montana. You're a very helpful human. The salad dressing with apple cider vinegar sounds really good.

Aww shucks Embarrassed

, and you're very welcome :-D

Yeah, the salad dressing looked good to me to.

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Pumpkin Seed Oil

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