The days are getting colder and darker, the leaves are changing colors and are falling from the trees: it is autumn! It’s the perfect time to make pumpkin recipes. Pumpkin soup for example! Many people throw away the pumpkin seeds and that is such a waste.
Roasting pumpkin seeds is very easy and this roasted pumpkin seeds recipe is very tasty. Plus it is a healthy snack. Perfect for in a salad, in soup, in a nut-mix, or in your yogurt!
And what’s great about roasted pumpkin seeds, is that you can make them to your own taste. We use chili powder and smoked bell pepper for this roasted pumpkin seeds recipe. But if you prefer other spices, such as cumin seeds, cayenne pepper or cinnamon, then you can add those. Whatever you like!
There are many types of pumpkins, some of them more suitable for eating than others. Popular edible pumpkins are the orange (Hokkaido) pumpkin, butternut squash, kabocha pumpkin, spaghetti squash, nutmeg pumpkin, Turkish hat, or a regular pumpkin (which you also use for Halloween). Other pumpkins can have a bitter taste and therefore less suitable for pumpkin recipes.
Gourds are not edible, they are only suitable for ornamental purposes. The pumpkins you find in the supermarket or in the organic store are usually edible, so you don’t have to worry about that. Are you going to the pumpkin farmer? Ask if you want to be sure.
The Hokkaido pumpkin is a suitable pumpkin to use for pumpkin soup and also for this roasted pumpkin seed recipe. But from every edible pumpkin, you can use the pumpkin seeds for roasting!
As soon as you cut open the pumpkin you will see the pumpkin seeds. Do you have trouble cutting open the pumpkin because it is too hard? Put it briefly in the oven. This way the pumpkin can soften, including the skin. Don’t do this for too long, or the pumpkin will go soft and mushy.
Do you have a microwave? You can also microwave the pumpkin, but cut or poke deep holes first (otherwise the pumpkin will explode). Place the pumpkin on full power for 2 minutes and let the pumpkin cool before cutting.
Remove the pumpkin seeds from the pumpkin. Do this with your hands or with a spoon. It will also come with pumpkin pulp. Try to loosen the pulp from the seeds as much as possible. Then rinse the pumpkin seeds. We use a sieve for this.
Would you like to sow some pumpkin seeds in the ground so that you can enjoy your own pumpkins next year? Then let some pumpkin seeds dry on kitchen paper, on the radiator.
If you want to grow pumpkins indoors, then they can go straight into the soil. Do you want to sow them outside? Then do this in the spring. Then keep the pumpkin seeds in a dry and dark space until then. Storing pumpkin seeds the right way is important!
How to Roast Pumpkin Seeds
After the pumpkin seeds are removed from the pumpkin and rinsed clean, put them in a pan of water. Boil the pumpkin seeds for about 10 minutes and then pat them dry. You don’t have to peel the pumpkin seeds.
Then we will season them! Flavored pumpkin seeds are the best. As we mentioned earlier, in this recipe we use chili powder and smoked bell pepper powder. But you can also experiment with this.
Are there certain herbs that you really like? Do you like spicy? Think of cumin seeds, cayenne pepper, cinnamon and gingerbread spices. Or go for Italian herbs such as thyme, oregano and rosemary.
Mix the herbs with a tablespoon of oil, and the pumpkin seeds. Divide the seeds over a baking tray covered with baking paper.
How long to bake pumpkin seeds? You can roast the pumpkin seeds for about 30 minutes, then they are nice and crunchy. Flip them halfway through. Keep a close eye on the oven and pumpkin seeds, as they can quickly burn.
Are Pumpkin Seeds Healthy?
Yes, a pumpkin seed is very healthy! When you buy pumpkin seeds at the supermarket, they are often green, without skin, oval and flat. These pumpkin seeds are called pepitas. These are pumpkin seeds without peel, but this is a shame, as the skin also contains a lot of nutritional values and taste.
Pumpkin seeds are small, but packed with nutrients. Think of iron, antioxidants, magnesium, zinc and fiber.
Homemade Pumpkin Seeds
Once you’ve roasted the pumpkin seeds, you can serve them with soup, mix them into a salad, drizzle over your yogurt, or add them to your nut mix. Enjoy!
- Seeds from 1 pumpkin
- Approx. 1 teaspoon of herbs of your choice (we use chili powder and smoked paprika powder)
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius)
- Rinse the pumpkin seeds. We use a sieve for this.
- Put the seeds in a pan and fill with water until the seeds are covered.
- Boil the pumpkin seeds for about 10 minutes.
- Drain the pumpkin seeds and pat dry.
- Mix the pumpkin seeds with some oil and the herbs.
- Divide the seeds over a baking tray covered with baking paper.
- Roast the pumpkin seeds until crispy for about 30 minutes.
- Flip them halfway through.
Serve the pumpkin seeds with our vegan pumpkin soup!
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Amount Per Serving: Calories: 44Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 146mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g
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