Two kinds of

Roasted Pumpkin Seeds

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.

Roasted Pumpkin Seeds Modern Wifestyle

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.

Roasted Pumpkin Seeds Modern Wifestyle

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

Recipe: Roasted Pumpkin Seeds

Two versions of Roasted Pumpkin Seeds – Plain/Salty and Chipotle/Lime


  • 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


  1. Clean and rinse the seeds
  2. Soak them in salt water for 5 hours or over night
  3. Lay them in a single layer on paper towels to dry
  4. When completely dry, mix the seeds with oil and spices
  5. Spread the seeds in a single layer on parchment paper
  6. Roast at 160°C (320°F)  for 20 minutes

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