Pumpkin Seed Oil: Autumn's True Essence
By: Steve Mirsky   |    Writer | Persuasive Type
October 29, 2013   |   0 Comments


Autumn represents the passing of summer’s sweet nectars. Juicy aromatic peaches, fresh corn, and tender lettuce give way to tougher root vegetables like carrots, turnips, and potatoes. Pumpkins and sweet crisp apple cider are the bright spots along the path of nature winding down for the year.

Apples are pretty straightforward but pumpkins are a little more mysterious. We carve some varieties as jack-o-lanterns or simply place them in outdoor displays. Other varieties are perfect for using their pulp for pumpkin pie. But one thing is common to all of them. They have seeds. Hopefully you don’t just scoop these out and throw them in the trash. A tasty high protein treat, pumpkin seeds are perfect for roasting in the oven until golden brown and sprinkling with sea salt.

Stoger Oils takes the pumpkin seed to a new flavor experience by extracting its oil.  Made by multiple generations of the Stöger family in Neuruppersdorf, Austria, their 100% organic pumpkin seed oil results from a rigorous process of singling out the finest seeds, sorting them by size and color, and slow roasting them. It takes 5.5 pounds of seed to yield 34 ounces of oil rich in flavor and polyunsaturated fatty acids.

Stöger Pumpkin Seed Oil can spice up grandma’s pumpkin pie recipe…and for a radical departure from BBQ sauce, a drizzle can transform the grilled meat at next weekend’s tailgate party or early fall backyard feast. Try drizzling this oil over a hearty vegetable salad or grilled veggies, and even over vanilla ice cream, paired with some homemade chocolate chip cookies or shortbread for a fabulous easy dessert.

Try out this recipe for Pumpkin Squash Soup:

3 cups chicken stock
1/2 butternut squash, peeled and cubed
3 carrots, peeled and sliced
1 clove of garlic, minced
1 tsp red curry
1/4 tsp salt
Stöger Pumpkin Seed Oil

Place all ingredients except oil in small stockpot.  Bring to a boil, reduce heat and simmer approximately 20 minutes.  When vegetables are soft; beat with an emersion blender.  If you do not own an immersion blender you can pour into a food processor, mixer or alternately mash with a potato masher. Ladle resulting soup into serving bowls and drizzle generously with Stöger Pumpkin Seed Oil.


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