Roasted Pumpkin Seeds


Nothing marks the start of autumn better than hoards of perfectly formed pumpkins outside the local grocers. Carving pumpkins has long been one of my favourite autumnal activies but the problem always arises of what to do with the seeds and pulp that is scooped from the inside. Invariably ending up on the compost heap, this recipe offers a simple salvation for these little gems. Turning them from an unwanted mess, to a healthy snack.


  • Rinse the seeds under cold water. Make sure you have removed as much of the pulp as possible


  • Boil for 10 minutes or until the seed have darkened. (This helps the seeds to crisp up in the oven and makes them easier to digest)


  • Strain and pat dry. Place on a baking sheet, toss in olive oil and your desired flavourings. I used 1 tsp of medium strength curry powder with a dash of salt and pepper.


  • Place in 200 oven for 10-20 mins and bake until crisp. Check every few minutes to avoid burning.

Enjoy warm from the oven or leave to cool and store in an airtight container. You could store them in a Kilner/ Mason Jar tied with an autumn ribbon if you’re feeling fancy! For more of my favourite recipes, take a look at my pinterest boards here



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