While pumpkins are a fave autumnal treat, Pumpkin Seed Oil in this month’s Nutrient Check is a rockstar 365 days of year. 

Pumpkin Seed Oil: Nutrient Check

Rich in
polyunsaturated fatty acids,
Vitamin E,
and chlorophyll (and obviously free from cholesterol),
pumpkin seed oil is the most valuable beauty food and a yummy addition to any kitchen.

Pumpkin Seed Oil: Foodie’s Dream

With its mild nutty flavour and delicious roast aromas (not unsimilar to those of roasted sesame oil) it refines green salads, scrambled eggs (and v-eggs) and creamy soups.
And as for roasted bread… topped with pumpkin seed oil, it becomes a true delicacy.
Avocados, artichokes, mushrooms, potatoes, asparagus, turnips, lentils – they all call its name.
Spice up pancakes and muffins (sweet and savoury) and creamy vanilla desserts.
The texture is velvety, creamy, heavy, viscous; somewhat similar to balsamico reduction.
Delicious roast aromas are a tempting invitation for every foodie.
The rich, deep green colour is beautiful as is, and gives white and vanilla sauces a bright green shade.

It sure is important for vegan cooking, because no other oil says “savoury comfort food” more than this healthy super-performer!pumpkin-seed-oil-cold-pressed-open

Goes without saying: not for frying and roasting.

And following my own advice on green and joyful travelling, I’ve made sure to get a bottle of Styrian finest – Styrian Pumpkin Seed Oil P.G.I. – during my recent trip to Salzburg, Austria.pumpkin-seed-oil-cold-pressed-2 pumpkin-seed-oil-cold-pressed-3Styrian Pumpkin Seed Oil P.G.I. is made from a pumpkin variety with seeds with really fine, shell-less seeds, and is known for its particularly beautiful interchanging green and red colour and, of course, its fine taste. It’s artisanally produced – year-round – from the seeds that are harvested once a year and then wait for their time.

So, which POWERFOOD would you like to see next in my Nutrient Check?

36 replies on “Powerfood Chronicles #5: Pumpkin Seed Oil

    1. hey hon! 🙂
      that’s something I’m yet to try. it’s too delicious 😀 my new pai rose hip oil is my newest obsession.

  1. oh!


    did we miss pictures?


    always curious about Austria for some reason (Swiss Boarding School stories were always taking trips to Across the Border rather mysteriously)

    1. nomnom. the oil I show here has a pump spray. I can SPRAY it over roasted veggies 😀 #likeaking

    1. I am surprised that it’s a novelty to so many people. I really thought it was a thing. and yes, you should definitely try it – just make sure to go for a quality oil (as you’d do with olive). I think it makes vegan meals so much more savoury – and in a healthy way (unlike, say, liquid smoke or something)

      1. I have seen it before in specialist stores but was never compelled to buy it until now! Will definitely get my hands on some! 😀

        1. let me know what you think!
          as I mentioned, in austria they like to add it to pastry and vanilla cream (or even ice), so I’m really curious what you’ll whip up in your creative lab 😉

  2. I love munching on Pumpkin seeds, yet I had never heard of Pumpkin Seed Oil until now. So huge thanks! 🙂 I’d love to hear your thoughts about Lupin grains. I recently came accross it, both in its bean form and “vegan cheese” form. (funny enough, when I first tried Lupin beans, they actually tasted like cheese!) I’ve read several articles calling it a “superfood” but I’m still on the fence, because of the potential allergy risks… xx

    1. oh, people love to label things “superfoods”, don’t they? 🙂

      lupin grains are in fact dangerous to allergy sufferers, and I’ll add your suggestion to my “superfoods to watch” topic list. thank you! 🙂

  3. It’s AHmazing in salad dressings! But I cringe when I hear people use it for stir fries…

    Love the post!

    Also, do chlorella next maybe? My momma uses it.

        1. yeah and why not. just it’s not a superfood, it’s a supplement but one that comes with a spicy hint of controversy 🙂 I love me some controversy!

  4. New to me as well! But sounds right up my alley and will keep an eye out for it. Here in Yee Olde France, it is already a big deal that I can now find sesame oil…

    1. I know, right! And you even live south of the butter equator in the olive oil lands 🙂

    1. I think so! I think you would mischievously spice up your custard creams and delicious pancakes (both these desserts are very common in austria, as are Marillenknödel* you’d LOOOOOOVE.)

      *apricot dumpings. to bloody die for.

        1. they are utterly delicious. the austrian cuisine might not be the healthiest out there, but they know how to party.

          I am trying to make apricot dumplings gluten- and egg-free but it doesn’t work well yet because: duh, dumplings.

            1. hmm, not sticky enough methinks.
              in fact the dumplings are made from potato dough with flour, so egg + gluten are really keeping it together.

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