Pumpkin seed oil is obtained from the oil pumpkin, or rather from its seeds . This oil pumpkin is mainly known in Austria and Switzerland . It is roundish in shape and slightly flattened at the top and bottom edges. The oil pumpkin has a diameter of around 25 cm and can weigh up to 8 kg. The flesh in the center of the pumpkin is covered with around 300 seeds, from which the oil is extracted. The oil pumpkin grows particularly well in maize, vineyard or fruit-growing areas. Due to these requirements, there are more and more farmers in the Swiss Plateau who are successfully cultivating and marketing the oil pumpkin.
The oil pumpkin is harvested in October. Some time ago, farmers harvested the pumpkin seeds directly in the field by hand. Nowadays, machines are usually used for this. Once the seeds have been removed, the flesh of the pumpkin is spread on the field as a natural fertilizer.
Once they arrive at the oil mill , the pumpkin seeds are washed and dried. They are then ground into a paste, which is kneaded with salt and water and roasted. This process gives the pumpkin seed oil its typical taste. The resulting mass is then spread onto mats and pressed. After pressing , the dark green, viscous oil needs to rest for seven days. This allows the larger particles to settle at the bottom and the finished oil to be poured into bottles.
One liter of pumpkin seed oil requires 2.5 kg of dried seeds. Around 30 pumpkins are needed for this number of seeds. This large amount of material and the time-consuming production process from harvest to oil make the rather high price of pumpkin seed oil understandable. One liter of pumpkin seed oil costs between 60 and 70 francs.
The oil has its own special flavor . We present three recipes so that you can try pumpkin seed oil in different combinations.
Formaggininostrani with pumpkin seed oil (recipe for 4 people)
Drizzle 4 pieces of round goat's cream cheese (formaggininostrani), 60g each, with a little white wine, vinegar and 2 tbsp olive oil, as well as 2 tbsp pumpkin seed oil. Top with roasted pumpkin seeds before serving.
- Tip: Tastes great with a colorful leaf salad.
Pumpkin seed oil vinaigrette
Mix 50 ml stock with 2 tbsp apple cider vinegar and 4 tbsp pumpkin seed oil. Add finely chopped rocket (1 handful) and 70g finely chopped onions and mix well.
- Tip: Goes perfectly with asparagus or a lukewarm vegetable salad.
Pumpkin seed pesto
Take 60g roasted pumpkin seeds and mix with 5 tbsp pumpkin seed oil, 3 tsp grated Parmesan, a bunch of basil and a clove of garlic. Season the pesto with salt and pepper .
- Tip: If you don't like the dominant taste of pumpkin seed oil, you can replace 2 tbsp pumpkin seed oil with olive oil. The classic version tastes delicious with spaghetti.
Give your dishes a boost and try out one or two recipes.
We wish you every success and bon appétit.
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