Styrian-Prekmurje pumpkin oil - culinary recipes

Styrian Prekmurje pumpkin seed oil is a culinary specialty also due to its special organoleptic properties.


Specific, characteristic, intense and excellent smell of pumpkin oil (after quality raw material, without foreign smells).


The oil has a characteristic color (green-brown, dark green-brown, green-red, or green-brown-red).


Pumpkin seed oil is perfectly clear, without sediment.


It has a characteristic, specific, excellent and intense aroma after roasted seeds.

Feeling in the mouth:

Pumpkin seed oil has a smooth, optimal taste in the mouth.




Pumpkin soup with pumpkin oil

  • 400 g pumpkin
  • 1 onion
  • 1 grated carrot
  • 2 tablespoons flour
  • sunflower and pumpkin oil
  • 1 liter of beef broth
  • salt, pepper, ground cumin
  • 1 dcl sweet cream
  • 3 tablespoons sour cream

 Fry the onion in sunflower oil, add the grated carrot and diced pumpkin, fry and add the flour. Stir several times, pour over the beef broth and season with salt, pepper and cumin. Cook until the pumpkin is completely soft. Finally, whisk the soup with a stick mixer. Round off the taste with sweet and sour cream. Serve the soup with a few drops of pumpkin oil. You can use any edible pumpkin for the soup.



Eggs fried in pumpkin oil

  • eggs
  • pumpkin seed oil
  • sol
  • pepper

 Prepare the eggs the way you like them, use pumpkin oil instead of white baking oil.


Esih fleish-beef in a salad

  • ½ kg of cooked beef
  • 1 onion
  • 2 -3 eggs (optional)
  • pumpkin seed oil
  • kis
  • salt, pepper, chives

Cut the cooked beef into cubes, add to the thinly sliced onion and, if desired, sliced eggs. Add salt and pepper to taste. Drizzle the salad with pumpkin oil and add the vinegar. Stir and sprinkle the chives over the top. Serve the salad with black bread.



Cottage cheese spread with pumpkin oil

  • 3 tablespoons pumpkin seed oil
  • 250 g of cottage cheese
  • 2 tablespoons sour cream
  • 1 onion
  • 1 clove garlic
  • salt, pepper

Crush the cottage cheese with a fork, add sour cream, chopped garlic and finely chopped onion. Add salt and pepper to taste and stir. Finally, add the pumpkin oil and mix well.



 Pumpkin roulade with ground pumpkins

  • 6 eggs
  • 6 tablespoons sugar
  • 1 vanilla sugar
  • 1 lemon sugar
  • 100 g of ground pumpkin
  • sour cream

Separate the yolks from the whites. Stir sugar, vanilla sugar and lemon sugar into the yolks. Stir well and slowly add the ground pumpkin. At the end of the mass, add the snow from the whipped egg whites. Pour everything into a baking dish on baking paper, bake for 10 minutes at 180 ° C. Once the biscuit is baked, coat it with sour cream, roll it into a roulade and place in the fridge for a while.



Homemade potato salad

  • 300 g of potatoes
  • 3 radishes
  • some pumpkin seeds
  • 1 medium onion
  • sol
  • pumpkin seed oil

Boil the potatoes, peel them and cut them into rings. Cut the radish and onion into thin slices and add to the potatoes. Add salt to the salad, pour over pumpkin oil and mix well. Finally, sprinkle with pumpkin seeds.


White cheese with pumpkin oil

  • 650 g white cheese or cottage cheese
  • 1 onion
  • pumpkin seed oil
  • sol

Cut white cheese or cottage cheese into cubes, add sliced onion. Add salt to taste and pour over pumpkin oil.


Tomato salad with pumpkin oil

  • 5 larger tomatoes
  • 1 medium onion
  • Apple cider vinegar
  • pumpkin seed oil
  • sol

Wash the tomatoes and cut them into slices. Peel an onion and cut it into rings. Mix the sliced tomato and onion slices in a salad bowl and add salt, apple cider vinegar and homemade pumpkin oil. Serve the salad with buckwheat bread.


Sauerkraut with pumpkin oil

  • 0.5 kg of sauerkraut
  • pumpkin seed oil
  • sol
  • pepper

Sprinkle sauerkraut with salt and pepper and add homemade pumpkin oil. Serve the dish with black bread.



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