This blog post is in partnership with La Tourangelle. All opinions are my own. Thanks for all of the pumpkin love!
I often like to say the “pumpkin possibilities are endless”. You’ve seen me cook with pumpkin 1000 different ways, from savory to sweet and everything in between, but one thing I hadn’t experimented with prior to this fall was pumpkin seed oil. This deep green colored oil, has a rich, nutty flavor that smells of pumpkin seeds from the minute you open the bottle. I was just knew I would love drizzling it on just about anything, and that’s exactly what I’ve been doing.
On buratta, on soup, dipping bread into it, as a salad dressing and on my face. These are just a few of the ways I’ve had fun with this pumpkin seed oil, which truly proves the possibilities are endless!
ICYMI pumpkin seeds are a wealth of nutrients. You can read my breakdown of all of the benefits here—magnesium, fiber, protein, zinc and many other trace minerals are all packed into this tiny seed! The main reason I started incorporating them into my diet more regularly was because they also promote hair growth, which is also another benefit of pumpkin seed oil.
Do you ever wonder where pumpkin seeds come from? Yes, pumpkins, I know! La Tourangelle’s pumpkin sources their pumpkin seeds from the Styrian region, which is home of the best pumpkin seeds in the world, and use Austrian production methods to cultivate the oil. I think my next goal is to go on a farm tour for pumpkin seeds! How cool would that be?
With the holidays coming up, specialty oils are a great gift for the foodie in your family! The trio pack of walnut, pecan and pumpkin oil is definitely going in my holiday gift guide! Walnut oil is a something I would have never used before, but did you know it’s been a secret pantry staple for chefs for years? I have a feeling the pecan oil would complement Christmas cookies quite nicely too!
Pumpkin seed oil, is best maintained at a low cooking temperature, so definitely don’t coat your cooking pans with it–rather reap its benefits and delicious taste in a couple of my favorite ways:
Pumpkin Face Mask
In a bowl, mix 1/2 cup pumpkin puree (preferably not organic), with 1 tbsp. La Tourangelle pumpkin seed oil, 1/2 thick Greek/Icelandic yogurt, and 2 tbsp. raw honey. Mix, and add more pumpkin if the mask is not thick enough to stick onto your face without sliding off. Apply to skin and leave on for 15 minutes. Pumpkin packs a ton of vitamin C, which helps to boost collagen production in the skin! So brighten, tighten, and enjoy the smell of pumpkin dessert on your face!
Pumpkin Seed Oil Dressing
The flavors of this dressing lend themselves extremely well to the rich flavors in a fall salad. This is a pumpkin farro bowl with spiralized butternut squash and spiralized beets, avocado, Parmesan cheese, on a bed of arugula topped with pumpkin seeds was the perfect dinner on a chilly night!
- 3 tbsp. Extra-Virgin Olive Oil
- 1 tbsp. La Tourangelle Pumpkin Seed Oil
- 2 tbsp. Apple Cider Vinegar
- 1 tbsp. Dijon Mustard
- ½ tsp.Crushed Red Pepper Flakes
- Salt and Pepper to taste
- In a medium bowl, whisk all ingredients together. Pour over your favorite fall salads or grain bowls. Store in a an airtight container and refrigerate for up to one week.