In the restaurant, we make pumpkin-seed milk as you would make nut milk: soaking the seeds, then blending and squeezing through a cloth. We use it to finish dressings and sauces for raw fish or salads and vegetables, or as you might any dairy milk.
They're great for texture and, because they're quite fatty, they give a bit of body and presence. You can make a really nice dip as well: soak them in an equal quantity of water overnight, then if you have a really powerful blender, blend them with the water, as if you were making nut milk but don't strain it.
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