Cut leeks in halves lengthwise, wash and cut into thin stripes. Wash parsley, remove stems and finely chop leaves. Heat butter gently in a saucepan until it begins to foam. Add leek and sauté lightly.

Pour in polenta, fry for a while, add curcuma and stock, bring to boil and simmer gently for about 5 mins at low heat. Season with salt, pepper and nutmeg to taste.

Whisk in the cold butter and fold in the whipped cream. Serve in deep soup plates, sprinkle with plenty of Pelzmann’s Pumpkin Seed Oil and decorate with deep-fried leek stripes and deep-fried parsley.

Dice squash. Finely chop onion and sauté in butter together with squash cubes. Add ground paprika and pour in stock and orange juice. Season with salt, pepper and cumin. Simmer gently at low heat until soft, approx. 15 mins. Work in cream, purée soup in blender and season to taste. Serve soup in bowls, sprinkle with thin bell pepper stripes and finish off with Pelzmann pumpkin seed oil.

WITH THIN SLICES OF CHICKEN BREAST:

After 10 minutes, add two finely sliced chicken breast fillets and let simmer for about 5 mins. Garnish with chilli stripes and finish off with Pelzmann’s pumpkin seed oil.

WITH EXOTIC TOFU:

Simmer for 10 mins. and add 500 g of diced tofu. Then heat soup very slowly to avoid tofu from falling apart. Sprinkle with chilli and finely sliced spring onions. Serve soup in bowls and finish off with Pelzmann’s pumpkin seed oil.

WITH FRESH GARDEN HERBS:

Before serving, sprinkle soup with a mix of 10 g of chopped mint leaves, 10 g of fresh cilantro, 3 chopped spring onions and stripes of one chilli with seeds removed. Serve in bowls.

Wash, peel, halve and cut squash into thin slices lengthwise. Prepare a marinade of Pelzmann’s pumpkin seed oil, lemon and salt.

Soak squash slices in marinade for about 10 mins. Peel tomatoes, remove seeds and dice.

Arrange squash slices on a big plate, sprinkle with tomato dices and fresh roasted pumpkin seeds.

Flavour small red lettuce bouquets with Pelzmann’s cider vinegar from natural apple juice, salt, pepper, yogurt and plenty of Pelzmann’s pumpkin seed oil.

Blend mustard and vegetable stock into oils (as with mayonnaise). Add elderflower syrup, salt, lemon, Pelzmann’s natural-juice cider vinegar and fresh garden herbs.

Cut beef into very thin slices. Cut apples, red onions and leek into thin slices, mix and marinate with Calvados, apple juice, Pelzmann’s cider vinegar from natural apple juice, salt and pepper.

Arrange in lettuce leaves and finish off with plenty of Pelzmann’s pumpkin seed oil.

Stir Pelzmann’s pumpkin seed oil into the low-fat cheese and add ground pumpkin seeds. Season to taste with salt and pepper and serve with pumpkin seeds.

Break the eggs into a bowl. Season with salt and pepper. Whisk with a fork. Crush pumpkin seeds. Chop parsley leaves finely. Brown pumpkin seeds slightly in 1 tablespoon of pumpkin seed oil. 

Heat butter at medium heat in a pan and allow eggs to set until creamy and solid. Add finely chopped parsley and a good dash of Pelzmann’s pumpkin seed oil. Serve with pumpkin seeds sprinkled on top.

Original Styrian style: Break eggs into a bowl. Season with salt and pepper and whisk with a fork. Crush pumpkin seeds and chop parsley coarsely. Heat Pelzmann’s Pumpkin Seed Oil at low heat in pan and allow eggs to set until creamy and solid.

Make sure that pumpkin seed oil is heated below smoke point to avoid spoiling the healthy properties of pumpkin seed oil. Serve with pumpkin seeds and parsley sprinkled on top.