I don’t like wasting any food. When I make pumpkin soup, or carve out pumpkins for Halloween, I try and fry up or roast the seeds. They are so yummy and high in protein. A great alternative snack for crisps and a lot lighter than a bag of nuts.
These pumpkin seeds taste great with just salt and pepper, but if you want them slightly spicy or sweet, there are extra options below 🙂
Ingredients: 2 cups pumpkin seeds (I used it from two medium size pumpkins) 3 tbsp. olive oil salt & pepper For the spicy seeds add: 1/2 tsp. garlic salt 1/2 tsp. cumin 1/2 tsp. coriander 1/2 tsp. cardamom For the sweet pumpkins seeds use (and leave out salt & pepper): 1 tsp. cinnamon 1 tsp. cloves 1 tsp. ginger 1,5 tsp. of honey Method: Preheat the oven to 250C. Cut off the top of the pumpkin and scoop out all the seeds with a spoon. Discard stringy fibre from the seeds and place them in a strainer and rinse well. Bring a medium pot of water to boil. Add the seeds, bring it to lower heat and gently boil for about 10 minutes. Drain well and transfer to a paper towel and pat dry. Transfer seeds to a medium bowl, toss with oil, salt and pepper and mix well. (add the extra ingredients for extra spicy or sweet pumpkin seeds) Spread out the seeds in a single layer on a large baking sheet. Roast seeds, turning them every 10 min or so. Do this for about 30min. My oven is very strong so it might take longer with different type of ovens. Make sure you keep an eye on them as they can burn fast! When ready put them to the side to completely cool, they get more crispy as they cool.