The classic Austrian way to use pumpkin seed oil — a finishing swirl, never a cooking oil.
INGREDIENTS
- 1 batch pumpkin or squash soup
- 1–2 tsp Balsam Pumpkin Seed Oil per bowl
- Toasted pumpkin seeds, for garnish
METHOD
- Ladle the soup into bowls.
- Drizzle a small swirl of pumpkin seed oil over each.
- Top with toasted pumpkin seeds.
This is the classic Austrian way to use pumpkin seed oil (Kürbiskernöl) — always as a finishing drizzle, never for cooking, since heat destroys its flavor and deep green color.