From the Manufacturer:
La Tourangelle handcrafts this Toasted Pumpkin Seed Oil strictly following traditional methods from Styrian region in Austria because we believe that artisan care is still the best ways to retain all the flavors, nutrients and health benefits that nature provides. Slowly roasted to perfection, expeller-pressed and lightly filtered, this oil adds a rich nutty taste to cold application as salad dressing, drizzle in pasta, spreads.
La Tourangelle Toasted Pumpkin Seed makes the ordinary meal extra-ordinary. Toasted Pumpkin Seed Oil adds an intense, deep toasted pumpkin seed taste to salad dressing, soup, marinade, pasta or spread. It is not used for cooking, since it can become bitter and lose its nutritional value if heated up. Instead, take advantage of its nutty taste drizzled onto salad, greens, pizza, soup, bread or even ice-cream.
Ginger Carrot Soup
2 tablespoon La Tourangelle Toasted pumpkinseed oil
2 tablespoon La Tourangelle Extra Virgin Olive Oil (some of us also like also La Tourangelle Virgin Coconut)
1 medium Yellow Onion, chopped
4 cloves of Garlic, minced
1 teaspoon sized chunk of Ginger, minced or grated
2 lbs Carrots, peeled, diced into ½ inch slices
6 cups low-sodium Vegetable Broth
8 big shrimp (optional), cooked and shelled
In a large stockpot, heat olive oil (or virgin coconut oil) and sauté onions until translucent. Add garlic and ginger and sauté for 1- 2 minutes until garlic becomes fragrant. Add carrots and broth and bring to a boil. Reduce to low heat and cover. Cook for 10 to 15 minutes , stirring every 5 minutes to prevent from boiling over. Continue to cook until carrots can easily be pierced with a fork. Blend soup with an immersion blender or transfer to a blender to purée in there. Garnish with shrimp, drizzle with Toasted Pumpkin Seed Oil and serve with bread.
Recipe provided by La Tourangelle