Pumpkin seeds (in the past in-shell, today mostly from unshelled) are processed into oil, which is commonly used in salads or to bring out the flavours in other pumpkin dishes. In the northeast region of Slovenia called Prekmurje, they serve ice-cream with a dressing made of pumpkin seeds.
The pulp of the pumpkin is widely used in the USA and Canada, particularly around Thanksgiving for making pumpkin pies.
The seeds are a delicious snack, which tastes even better after roasting and seasoning.
The seeds are a welcome addition to salads, pasta, bread, soups, as well as desserts, to increase their nutritional value, improve their flavour, and also add a crunchy twist to the meal.
The seeds can be processed into a flour, which can be added to pastries: try using them in a pumpkin roll.
The USA, Canada and Mexico produce the largest volume of pumpkins used both for pulp and seeds. Mexico in the largest consumer of pumpkins.
Pumpkins are native to North America and were brought to Europe by Christopher Columbus.
The pulp and the seeds of the pumpkin had been an important part of the Native American’s diet even before corn. Due to their nutritional value, the seeds were a common food source for the Aztecs, who believed that they also had healing benefits.