Pumpkin seed oil has a bold, earthy flavor typical of melons and gourds and a rich amber color. When gently warmed with curry spices, it can be used in a dipping sauce for crudites, on flatbread, or as final garnish for creamy coconut-pumpkin soup where the oil adds complexity to the taste and heat. A few roasted pumpkin seeds sprinkled on top of the soup also gives a clue to the soup’s identity.
See other related recipes in Prepared Food Focus: Specialty Oil Infusions
Yield: 6 cups
Prep Time: About 35 minutes + time for oil to marinate
Shelf Life: At least 5 days under refrigeration
1 recipe Curried Pumpkin Seed Oil (see below)
1 ounce vegetable oil or unsalted butter
4 ounces diced yellow onion
½ ounce finely chopped garlic
24 ounces fresh or canned pumpkin puree
16 ounces vegetable or chicken stock
1 ounce grated fresh ginger
1 ounce lemongrass paste
½ ounce firmly packed light brown sugar
¼ teaspoon ground allspice
12 ounces canned coconut milk
1.5 ounce finely chopped fresh chives
- Prepare the curried pumpkin oil recipe.
- In a large pot, heat the vegetable oil over medium-high and saute the onion and garlic until the onion is wilted and light brown, about 8 minutes. Stir in the pumpkin, stock, ginger, lemongrass paste, brown sugar, and allspice. Cover and bring to a boil, then reduce heat and simmer for 20 minutes.
- Transfer the soup to a blender and puree until completely smooth. Return to the pot, stir in coconut milk, chives, salt, and pepper, and simmer. Ladle into bowls and serve with a generous spoonful of curried pumpkin oil drizzled over the soup.
Curried Pumpkin Seed Oil
1 tablespoon mild or hot curry powder
4 ounces pumpkin seed oil
1/8 teaspoon red pepper flakes
In a small saucepan or skillet, heat the curry powder over medium until just warmed, stirring often. Pour in the pumpkin seed oil, add the pepper flakes and cook over very low heat for about 15 minutes. Turn off the heat and let it sit while preparing the soup. Pour through a very fine strainer and season to taste with salt.