Pumpkin Oil
October 12, 2024 by Kimberly
This rich oil is infused with the essence of pumpkin, adding a velvety warmth and earthy sweetness to any dish. Perfect for drizzling on salads, soups, or roasted veggies!
65 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
SWEET
CREAMY
MICHELIN
OIL
AUTUMN
ABOUT THE RECIPE
Pumpkin-infused oil is a total game-changer for your fall dishes! It’s packed with the natural flavors and warmth of pumpkin, giving a subtle, earthy sweetness to everything it touches. Whether you’re drizzling it over a fresh salad, using it as a finishing oil for soups, or adding a luxurious touch to roasted veggies, this infused oil brings a comforting, cozy vibe to any meal. Plus, it’s super easy to make at home and keeps your cooking fresh and seasonal.
How to serve
You’ll love using this pumpkin-infused oil as a finishing touch! Drizzle it over a hearty bowl of soup, use it to elevate your favorite salads, or even toss roasted veggies in it for an extra layer of fall flavor. The velvety richness and beautiful color also make it perfect for adding a gourmet vibe to your meals without any fuss. Experiment with it as a dip for bread or mix it into your favorite dressings! Maybe you want to try it out with this Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce.
How to store
Store your pumpkin-infused oil in a clean, airtight bottle or jar, and keep it in a cool, dark place, like a pantry. It should last for about 1-2 months, but make sure to give it a good shake before using to keep the flavors mixed.
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Pumpkin Oil
- Total Time: 65 min
- Yield: 1 cup / 250 ml 1x
Description
This recipe uses affiliate links which may earn commission for purchase made at no additional cost to you.
RECOMMENDED EQUIPMENT
- blender
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- 2 medium-sized bowls
- 2 fine mesh strainers
- oil bottle
- ice cubes
- coffee filter
Ingredients
- 150 grams hokkaido pumpkin
- 250 milliliters oil
Instructions
- Chop the pumpkin in half and scrape out all the seeds. Cut the flesh into coarse pieces and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no coarse pieces of pumpkin are longer visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 30 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
- At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
- Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 30 min
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