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Pumpkin Seed Recipes

Recipes using Styrian Pumpkin Seed products

We have gathered together recipes and information about cooking with our beautiful pumpkin seed products including tips and advice. Please let us know how you go!

Pumpkin Seed Oil

Cooking with Styrian Pumpkin Seed Oil:

PLEASE NOTE: Styrian Pumpkin Seed Oil is delicate. In order not to destroy the valuable nutrients and health benefits found in Styrian pumpkin seed oil, these simple guidelines should be followed:

1. Do not over-heat the Styrian Pumpkin Seed Oil

When Styrian pumpkin seed oil is heated too much, the valuable nutrients are destroyed and the oil develops an unpleasant smell and bitter taste. The smoke point of the seed oil is an important consideration. When the oil begins to smoke, it is starting to burn; Styrian pumpkin seed oil reaches its smoke point at 120°C (248°F). Any food preparation which includes pumpkin seed oil should be kept under that temperature.

Styrian pumpkin seed oil is not suitable for cooking or frying. This will also destroy the oil. However, it can be used for some baking and warm dishes as long as the heat is carefully controlled and doesn’t get too hot for too long.

2. Prevent Pumpkin Seed Oil from becoming rancid

Oxidation is what triggers the oil to go rancid. The polyunsaturated fats found in Styrian Pumpkin Seed Oil are easily oxidized by warmth and light. As a result, Styrian Pumpkin Seed Oil should be bottled in dark bottles with a sealed cap (so that no air can enter) and stored in a cool, dark place. It is possible to store Styrian Pumpkin Seed Oil for up to 12 months and even longer, but the shorter the storage time is, the fresher and nuttier the oil will taste.

If you are not sure about it….just smell the oil, if it smells good…..eat it!

It is also a good idea to wipe the drops of oil away from the bottle’s neck after pouring, these drops can oxidize very easily and lend their rancid flavour to the next dish where Styrian Pumpkin Seed Oil is needed.

What to partner with for making Salad Dressing

This question is frequently asked: “Which vinegar should I use for salad dressing with Styrian Pumpkin Seed Oil?” in general, all sorts of vinegar harmonize well with the unique nutty aroma and flavour of Styrian pumpkin seed oil. It is a matter of preference, but it pays to assess the quality of whatever vinegar you choose to use. Most popular is a good quality Apple cider vinegar or Balsamic vinegar.

Oops, a stain on clothing or table cloth!

This is a common situation: the last fork-full of salad dressed with Styrian Pumpkin Seed
Oil lands exactly on your white blouse or shirt or table cloth. What to do? Don’t panic. These are easily removed through exposure to ultraviolet radiation (sunlight). Simply make the area of the stain a little wet with water (no soap) and hang in the sun until the spot is gone, one to four hours. It may take a little longer if the sun is not shining that day. You can then wash the article as normal.

You can also use the laundry detergent Vanish Oxi Action instead (a tip from a customer).

Only on salads? Nonsense! Check this out…

Styrian Pumpkin Seed Oil is suitable for savoury dishes, but also for sweets and desserts – in fact, it can be used in a wide range of dishes, including:

  • pumpkin seed oil over scrambled eggs
  • pumpkin seed oil spread with cream cheese
  • pumpkin seed oil in a guacamole dip or just with avocado
  • sour sliced beef salad
  • marinated fish….not as the marinate but as a finish just before serving
  • sheep cheese
  • pumpkin seed oil dumplings
  • pork medallions with pumpkin seed oil butter
  • pumpkin seed oil polenta
  • steak with pumpkin seed oil
  • salads
  • ice cream with pumpkin seed oil (vanilla seems to be the favourite)
  • pumpkin seed oil parfait
  • pumpkin seed oil cake
  • pumpkin seed oil over bananas and yoghurt

ROASTED PUMPKIN SOUP with Styrian Pumpkin Seed Oil

Roast Pumpkin Soup with pumpkin seed oil


  • 1 kg pumpkin, peeled and chopped into medium size pieces (about the size of half a medium potato)
  • 3 medium potatoes, peeled and cut in quarters
  • 1 carrot, peeled and cut into 3 pieces
  • 1 onion, peeled and cut in half
  • 4 cloves of garlic, unpeeled
  • 1 litre stock, chicken or vegetable
  • ½ cup cream
  • 4 tablespoons Styrian Pumpkin Seed Oil
  • Salt and white pepper to season


  1. Preheat oven at 160oC
  2. Place all vegetables and on a lightly oiled baking tray and bake for 30 minutes.
  3. Reduce the oven to 140o Turn all vegetables. Add the 4 cloves of garlic to the tray and return to the oven for a further 30 minutes.
  4. Remove tray from oven. Squeeze the garlic cloves into a blender so the softened inside is dispelled from the outer peel. Discard the peel.
  5. Put the roasted vegetables in the blender in batches and blend. Add some of the stock to each batch to help create a smooth puree.
  6. Pour all the pureed vegetables into a saucepan. Add the remaining stock. Stir over medium heat until simmering. Reduce heat and continue to simmer for 5 minutes, stirring continuously.
  7. Add the half cup of cream and stir in just prior to serving.
  8. Ladle the hot soup into warmed soup bowls. Drizzle a tablespoon of the Styrian Pumpkin Seed Oil onto the top of each bowl of soup in a swirling pattern.

Serves 4.

Cooking with Styrian Pumpkin Seed Lard

Our organic lard mixed with Styrian Pumpkin Seed Oil is a unique and utterly delicious culinary delight. Use in any situation where lard may be used. (Do not overheat.) In Austria, it is most commonly used as a delicious spread.

Roasted vegetables cooked in Styrian Pumpkin Seed Lard

Raost vegetables cooked in pumpkin seed lard


  • 2 cups of diced pumpkin (in this image, Butternut pumpkin was used)
  • 3 medium potatoes, cut into pieces
  • 1 clove garlic, crushed
  • 4 tablespoons light olive oil (extra may be needed)
  • 5 tablespoons Styrian Pumpkin Seed Lard
  • Salt and pepper to season


  • Preheat oven 160 C
  • Heat olive in pan. Add the crushed garlic. Add the lard and stir to combine.
  • When warm, add the diced pumpkin. Fry until slightly softened and light golden.
  • Transfer the pumpkin to a heatproof oven dish. Leave on the bench to cool.
  • Retain the oil and lard.
  • Add the cut potatoes to the pan. (Add more oil/lard if needed.) Fry until golden.
  • Transfer the potatoes to the pumpkin dish. Pour the oil/lard from the pan over the vegetables. Mix gently.
  • Put the oven proof dish with the pumpkin and potato in the oven for 20 – 30 minutes. (Check to ensure the pumpkin is not burning. Turn the oven down a bit if necessary.
  • Remove the dish from the oven and serve immediately. Season to taste.

Serves 4 as a side dish. Other vegetables can be cooked in this way too!

Cooking with Styrian Pumpkin Seed Flour

Our pumpkin seed flour comes in two varieties: Raw and Toasted. Both are delicious and nutritious!

Pumpkin Seed Flour Chocolate Cake

Chocolate cake with Pumpkin Seed Flour

Gluten Free, Dairy free!


  • 2 cups pumpkin seed flour (for this recipe we used the Raw flour)
  • ¾ cup cocoa powder
  • ¼ cup tapioca flour
  • 1 ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup honey
  • 1/3 cup grapeseed oil
  • 1 ¼ cups coconut milk
  • 2 teaspoons vanilla


  • Preheat over to 180 C. Grease/line a 23cm round cake tin.
  • In a large mixing bowl, whisk together the pumpkin seed flour, cocoa powder, tapioca powder, baking soda and salt.
  • In a separate bowl, whisk together the eggs, honey, grapeseed oil, coconut milk, and vanilla.
  • Pour the wet ingredients in to the dry and whisk together well.
  • Pour batter into prepared tin.
  • Bake for approximately 40 minutes.
  • Serve with raspberries or strawberries, and cream or yoghurt.

Serves 12.

 Pumpkin Seed Bread

For Pumpkin Seed Bread recipes please visit:




Cooking with Styrian Pumpkin Seeds

Styrian pumpkin seeds are naturally “hull-less” – they do not have the white seed case that other varieties of pumpkins have. They can be added to a great variety of meals, for example:

  • Garnish soups and salads
  • Add to chicken and tuna (or salmon) salad
  • Make your own delicious and nutritious granola
  • Add nutrition and a taste twist to your favorite cookies and muffins
  • Keep a bag in the glove compartment for those times when you are out and need a little something but don’t want junk food

Pumpkin Seed Pesto


  • 2 cups Styrian pumpkin seeds
  • 4 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic
  • 1 cup roughly chopped fresh coriander


  • Combine seeds in a food processor with water, lemon juice, garlic, coriander and oil.
  • Pulse until mixture forms a coarse paste then season with salt and pepper.
  • Cover and chill until ready to use.

Try this pesto on crackers with cheese, as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables.

Many other recipes can be found by searching the internet.

The amazing Styrian Pumpkin Seed Products featured above are available in Australia to buy online from our secure online shopping cart via NTP Health Products.