PUMPKIN SEED OIL

unroasted

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Article number: Öhlmühle Solling
DE-ÖKO-005
Austrian
agriculture

PUMPKIN SEED OIL

This pure cooking oil is a real rarity. It is pressed windmill fresh cold from unroasted pumpkin seeds. So valuable ingredients and the varietal taste are particularly well preserved.

Natives pumpkin seed oil is a digestible edible oil dark green color and mild, slightly nutty taste. To win the pumpkin oil from the pumpkin seeds, the seeds are cold pressed in a small screw press in a mechanical manner at a temperature of about 35 ° C. The special feature of this method of preparation is that the pumpkin seeds, are different than in Styria common practice, not previously roasted.

The pumpkin seed oil contains high quality fatty acids, vitamins A, B1, B2, B6, C, E, niacin, pantothenic acid and biotin as well as several minerals. Due to this composition does pumpkin seed oil antioxidant effects, for example, against free radicals and is used in the kitchen, in natural medicine and in natural cosmetics. protected When properly cellared, at 15-20 ° C and from the sun, the pumpkin seed oil holds up to one year.

Pumpkin seeds from Franz Romstorfer from Raggendorf



In Austria, the pumpkin
growing tradition


An organic farmer shows the demand
grew as it gets

Cold pressed, extra virgin pumpkin seed oil is extremely popular among gourmets because of its intense nutty, mildly spicy taste.
A particular specialty is pumpkin seed oil from the seeds of the Styrian oil pumpkin (Cucurbita pepo var. Styriaca), a pumpkin variation that bred the late 19th century in Styria and until the 1970s was known only there.

Today enjoys the intensely dark green oil, which is way down in folklore particularly men warmly, steadily growing in popularity. The pumpkin seeds, from which we produce our extra virgin pumpkin seed oil in the Ölmühle Solling are authentically grown in Austria, from the organic farmer Franz Romstorfer from Raggendorf.

Together we put every spring firmly binding, how much we need and what acreage is necessary for this - that creates planning security for the farmer. In the fall time has come: With special pumpkin harvesting equipment (yes, there is!) Are harvested the yellow fruit. Thereafter, the cores of the pumpkins be triggered, washed, dried and purified. And then it goes fast on the journey to the Weserbergland, so that we can squeeze the tasty pumpkin seed oil from the Ölmühle Solling, which is almost indispensable not only for the pumpkin soup and winter salads.

Average energy and nutrient content of pumpkin seed oil

condensing
3700 kJ / 900 kcal
fat
100 g
hereof: saturated fatty acids
19 g
monounsaturated fatty acids
35 g
Polyunsaturated fatty acids
(Omega-3 and omega-6 fatty acids)
46 g
carbohydrates
0 g
of which sugars
0 g
protein
0 g
salt
0 g

ingredients

Pumpkin seed oil *
*from controlled organic cultivation

storage information

A cool and dark, after opening consume quickly.

durability

9 - 12 Months

recipes

Mozzarella tomato with pumpkin seed oil
Ingredients:
Mozarella, varieties to taste
plum tomatoes
Pumpkin seed oil
Balsamic or raspberry vinegar

Preparation:

Mozzarella tomato, actually a classic, with a trend to Boring Will. Instead of olive oil, please use pumpkin seed oil and "boring" today. This fits the known balsamic vinegar and a variant raspberry vinegar.


Original Styrian salad dressing

Ingredients:
Pumpkin seed oil
White wine vinegar
some brown sugar and salt

Preparation:

Stir 1 part pumpkin seed oil with 2 parts white vinegar. To mitigate the acidity of the wine, you can add a little water. At choice you add a little salt and a teaspoon of cane sugar. The vinaigrette is the culinary touch for all salads, and for many vegetable and meat dishes. Especially good it tastes to baked pumpkin soup and mashed potatoes.

Wild garlic pesto

Ingredients:
100 g fresh wild garlic
40g pumpkin seeds
150 ml pumpkin seed oil, virgin
100g Parmesan
Salt pepper

Preparation:

The roast pumpkin seeds in a dry frying pan. Wash, clean and in a blender wild garlic. Pumpkin seeds, pumpkin seed oil, Parmesan (previously cut into pieces) and some salt and pepper. Ingredients to a creamy pesto mix, fill in a jar and refrigerate. Tastes very good spaghetti, linguine or gnocchi and baguette.

Cream of pumpkin soup (4 servings)

Ingredients:
1 small Hokkaidokürbis
1 small onion or shallot
3 carrots
3 potatoes
0.5 l vegetable
2 tablespoons whipped cream
3 tbsp crème fraîche
2 tablespoons coconut oil
4 tbsp pumpkin seed oil
Salt, pepper, cayenne pepper
1 handful of pumpkin seeds

Preparation:
Wash, halve and scoop out the pumpkin. Cut into small pieces. Onions, potatoes and carrots, peel. Everything also cut into small pieces. Heat coconut oil in a large saucepan. Onions sauté until soft. Add pumpkin and let sauté briefly. Then add the remaining vegetables and also a bit let sauté. Pour vegetable stock and simmer with the lid closed and excessive heat supply about 30-35 minutes. If the vegetables are tender, remove soup from heat and puree finely with a hand blender. If the soup is too thick, just add some more broth. Season with the spices. Cream also embezzled with a hand blender and fold in the crème fraîche. Give soup into plate or terrines and sprinkle with pumpkin seed oil and garnish with pumpkin seeds.

Pumpkin soup with apples

ingredients for 4 persons

Preparation time: about 20 minutes

ingredients

600 g Hokkaido pumpkin
150 g onions
2 (200 g) apples
2 tbsp olive oil
300 ml vegetable broth
salt
Black pepper
1 teaspoon Raw cane sugar
about 2 tsp Condimento Bianco
Roasted pumpkin seed oil, for drizzling


from Ölmühle Solling
Roasted pumpkin seed oil, Condimento Bianco, possibly thyme sage Würzöl

preparation
Wash squash, cut in half, remove seeds and cut into small pieces. Cut the onions finely, as the apples. First, the onions sauté glassy in 2 tablespoons olive oil. Apple and pumpkin pieces add, fry for another 2 minutes, stirring, then pour in vegetable broth, spices and cook in a closed pot simmer for about 20 minutes more or less easily lassen.Suppe puree as desired, season with salt, pepper and Condimento Bianco. Giving a shot mild toasted pumpkin seed oil over the soup before serving.

Tip: Serve taste croutons. Simply wholemeal toast would potatoes, fried in thyme-sage seasoning oil and pour over the soup.


Download this recipe as PDF

Mozzarella tomato with pumpkin seed oil
Ingredients:
Mozarella, varieties to taste
plum tomatoes
Pumpkin seed oil
Balsamic or raspberry vinegar

Preparation:
Mozzarella tomato, actually a classic, with a trend to Boring Will. Instead of olive oil, please use pumpkin seed oil and "boring" today. This fits the known balsamic vinegar and a variant raspberry vinegar.

Original Styrian salad dressing
Ingredients:
Pumpkin seed oil
White wine vinegar
some brown sugar and salt

Preparation:
Stir 1 part pumpkin seed oil with 2 parts white vinegar. To mitigate the acidity of the wine, you can add a little water. At choice you add a little salt and a teaspoon of cane sugar. The vinaigrette is the culinary touch for all salads, and for many vegetable and meat dishes. Especially good it tastes to baked pumpkin soup and mashed potatoes.

Potato (6 servings)

Ingredients:
6 medium waxy potatoes
100 g corn salad
100 g iceberg lettuce
6 cherry tomatoes
4 tbsp pumpkin seed oil roasted,
1 tablespoon balsamic vinegar dark
4 spring onions
3 tsp sugar
Salt, freshly ground pepper

Preparation:
The potatoes about 20 minutes. Cooking with the peel, peel, allow to cool and chop. Pumpkin seed oil and balsamic vinegar, whisk and season with sugar, salt and pepper. Sauce with the potatoes mix, leave to soak. Add the remaining ingredients clean and wash. Cut lettuce into bite-sized pieces, tomatoes into quarters and spring onions into thin rings. mix just before serving with the potatoes.

Walnut on cherry-mirror (4 servings)
Ingredients:
1 pack. Quality walnut
1 glass sour cherries
200 g whipped cream
4 tbsp pumpkin seeds
4 tbsp pumpkin seed oil roasted,
100 ml Port wine
2 tablespoons sugar
1 star anise
little cornflour

Preparation:
Pumpkin seeds without fat in the pan roast. Whip the cream until semi-rigid. boil sour cherries with the sugar, port wine and star anise short and slightly thicken with a little cornstarch is rührter. Sour cherry mirror give to the plate. Place a large scoop of walnut ice on the sour cherry mirror. Garnish with whipped cream and toasted pumpkin seeds. Finally sprinkle lightly with one tbsp pumpkin seed oil.

 
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