In Styrian cuisine pumpkin seed oil was originally used for salads. “Grünes Glück Kürbiskernöl“ is however also perfectly suited for the improvement of cold appetisers (e.g. raw tunny), hot main dishes (especially beef) and sweet desserts (e.g. ice cream etc).

Here is a selection of excellent dishes which are prepared and improved with pumpkin seed oil:

Tunny tartar with pumpkin seed oil



tunny 1/2 shallot
1 slice tofu
1 pn sugar
1 pn salt
1 pn pepper
1 dash pumpkin seed oil
a few drops of Japanese Mirin
1tsp soy sauce
1 spring onion


Peel 1/2 shallot and chop it. Chop tunny and add to the shallot. Add a crumbled slice of tofu. Add a pinch of salt, sugar and pepper and a few drops of Japanese Mirin (sweet rice wine), a teaspoon of soy sauce and a few drops of pumpkin seed oil and mix well. Chop the green of a spring onion (you can also add the onion) and put it on the tunny tartar.

Cream of moschata pumpkin soup with pumpkin pesto


Ingredients (6 Pers.)

300 g moschata pumpkin flesh
2 shallots
3 tbsp. olive oil
120 ml white wine
1 l chicken broth (or vegetable stock)
120 ml cream
1 pn salt
1 pn white pepper
1 pn nutmeg
1 pn ginger (grated)
1 tsp. Tabasco

1 pn cinnamon
1 pn curry powder
1 dash pumpkin seed oil (for garnishing)

Pumkin pesto ravioli

12 sheets of wan tan dough
1 egg white (for coating)
60 g pumpkin seed pesto
2 tbsp pumpkin chutney
2 tbsp breadcrumbs
1 tbsp Parmesan


For the cream of pumpkin soup first mix the pumpkin pesto with the pumpkin chutney, the breadcrumbs and the Parmesan, season with salt and pepper to taste. Coat wan tan dough sheets thinly with egg white and place small heaps of pumpkin pesto on the sheets. Then fold these together and sweat for a short time in hot vegetable oil. Add white wine and reduce completely. Add soup and cream and season with salt, pepper, nutmeg, ginger, Tabasco, cinnamon and curry powder. Let it simmer for 30 minutes, then purée finely. Season again to taste and fill into soup bowls. Sprinkle with a few drops of pumpkin seed oil and dish together with the pumpkin pesto ravioli.

Pork tenderloin in pink pepper crust with honey pumpkin



pork tenderloin
2 tbsp honey
4 tbsp peppercorns
sea salt (coarse)
Hokkaido pumpkin
1 ginger
2 tbsp sesame oil
1 tsp balsamico vinegar
1 dash pumpkin seed oil (for garnishing)


Serve with chanterelles-pine nut risotto

Risotto rice
2 tbsp olive oil
1 chicken broth
2 shallots
1 tbsp pine nuts
1/2 bunch parsley
1 tbsp pumpkin seeds


First prepare the tenderloin, cut off visible fat and cut the pieces into nice straight fillets which will be of the same size after slicing. Then coarsely crush 4 tablespoons of pink peppercorns in a mortar, some big pieces can remain. Then mix with enough sea salt, distribute everything on the fillets and rub it in. Wrap in wrapping film and leave to marinate. Cut the pumpkin first into slices and then into cubes of approx. 1 x 1 cm. Finely chopped ginger, two tablespoons of honey and sesame oil are needed for searing. First heat the sesame oil in a pan and add the ginger. Sweat for one to two minutes and then add the honey and allow to caramelize. When it starts getting darker deglaze with a white balsamico vinegar and add the pumpkin. Leave to simmer on low heat. If necessary switch off shortly before serving so that the pumpkin won’t get too soft. For the risotto dice the shallots and sweat very slowly in butter and olive oil. Bring water to the boil in a separate pot and add a crumbled chicken broth cube. Keep warm. Brown the pine nuts in a small pan without fat. – Attention ! The colour changes very fast after some minutes and the nuts can easily get burned …! Put the pine nuts in a dish and wipe the pan only with a cloth. We will need it later on for pumpkin seeds. Add the risotto rice and the pine nuts to the shallots and heat for a short time. For deglazing I usually use chicken stock which has a very fine taste and the rice will absorb this taste. When the stock has been absorbed by the rice add with a ladle just enough soup to the risotto that it is covered. Always stir well and only add more soup when it has been completely absorbed by the rice. Sear the chanterelles in a separate pan without oil. Add chopped parsley (I used frozen one), mix and then add to the risotto. Add freshly grated Parmesan, mix well and keep warm. Now finish the tenderloin: Pre-heat the oven to 130 degrees. Heat some butter with oil in a pan and sear the fillet from all sides. Take it out of the pan, wrap in aluminium foil and put for 30 minutes in the oven at 130 degrees to cook and let stand. Roast a handful of pumpkin seeds in a small pan and put aside. When the meat is ready, take it out of the foil and cut diagonally. Put the juice from the foil into the frying pan and bring to the boil for a short time. You can then drizzle it over the meat. Place the risotto in the middle of the pre-heated plates, arrange small heaps of cucumber dices around it and place a cucumber seed on top. Finally place the tenderloin on the risotto. Sprinkle with a few drops of pumpkin seed oil and serve right away.

Styrian seed oil scrambled eggs



3 eggs
2 tbsp vegetable oil
1 tbsp Styrian pumpkin seed oil
1 tbsp spring herbs (chopped, e.g. ground ivy, nettle, chervil etc.)
salt pepper


For the Styrian seed oil scrambled eggs carefully sort, wash and chop fresh herbs. Crack eggs and slightly whisk with a fork. Add salt and herbs. Slightly heat vegetable oil, preferably in a cast-iron pan, stir in the egg mixture and always stir with a fork from outside inwards, until the eggs have set to an almost flaky consistency. Sprinkle with Styrian pumpkin seed oil and enjoy.

Good and solid brown bread goes extremely well with the hearty taste of these scrambled eggs.

Seed oil Gugelhupf




4 eggs
100 g water
1 packet vanilla sugar
100 g seed oil
150 g icing sugar
100 g crystal sugar
250 g flour
1/2 packet baking powder
cucumber seeds as required
grease for the tin


Grease the tin, dust with flour and line with halved pumpkin seeds. Stir egg yolk, water, icing sugar, vanilla sugar and seed oil until creamy. Whisk egg white with crystal sugar not completely stiff. Stir egg yolk mixture with one third of the beaten egg whites and the flour until smooth, then add the remaining egg whites. Bake at 160° C for approx. 1 hour. Thickly dust with icing sugar while still hot or cover with sugar icing after it has cooled.