Pumpkin is definitely taking over my kitchen these days. Last week I shared my Pumpkin Whoopie Pies, yesterday I posted a brand new recipe for Thai Pumpkin Soup and today I want to show you how to roast your own pumpkin seeds.
Here in Northern Europe pumpkin seeds are pretty pricey – so if you are planning on buying a whole pumpkin to make a puree, soup or bake a pie, I highly recommend you use the seeds instead of tossing them and save a few $$.
You can use roasted pumpkin seeds in your salad, as garnish for soup or simply eat them as snack while watching your favourite rom-com.
I made two different versions for you guys, plain and Mexican – but the possibilities are endless. Just use your favorite spices: onion powder, garlic powder, cayenne, curry, cumin, cinnamon, BBQ, wasabi…..
For more Pumpkin Recipes check out my Pumpkin Whoopie Pies, Thai Pumpkin Soup and Pumpkin Pie Truffles.
Recipe: Roasted Pumpkin Seeds
Two versions of Roasted Pumpkin Seeds – Plain/Salty and Chipotle/LimeIngredients
- Seeds from one medium pumpkin
- 1 tbsp Olive Oil
- 1 tsp Sea Salt
- OR
- Seeds from one medium pumpkin
- 1 tbsp Coconut Oil
- 1 tsp Chipotle Cilli Powder (or smoked paprika)
- 1 tsp Lime juice
- zest of 1/2 Lime
Directions
- Clean and rinse the seeds
- Soak them in salt water for 5 hours or over night
- Lay them in a single layer on paper towels to dry
- When completely dry, mix the seeds with oil and spices
- Spread the seeds in a single layer on parchment paper
- Roast at 160°C (320°F) for 20 minutes
