Roasted Pumpkin Seeds


(For norsk oppskrift, følg linken: Ristede Gresskar Frø)

14724541_10154293545316622_6836989453578575498_nSeeing as we have now made our own pumpkin spice, pumpkin purée and pumpkin pie (links at the bottom of the page), I see no point in discarding the pumpkin seeds. So let us roast them and nibble on the as snack, or sprinkle over a salad or a soup to add a lil crunch and flavor.

It can be a real hassle to clean the seeds, but the method I use is to quickly pick them out of the pumpkin innards, rinse them well in a colander and then leave them to dry overnight in a kitchen towel. Then it is easier to get the rest of the gunk and goo off them. Once that is done, the rest is easy:

14666277_10154293544976622_7716481318192444517_nIngredients:

  • 350 ml pumpkin seeds
  • 2 teaspoons butter, melted
  • 1 pinch salt
  • Other seasonings are optional, I use 1 teaspoon powdered paprika and a pinch chili powder

Preheat the oven to 150°C.

Toss seeds in a bowl with melted butter and salt, and also any other seasoning or spice you prefer.

Spread the seeds in a single layer on a baking sheet and bake for 45-60 minutes until golden brown, stir occasionally.

Let cool and put in a clean jar to keep and use as topping for all kinds of soups and salads, or put them in a bowl and serve as a snack.

Relevant recipes:

Pumpkin Pie

Pumpkin puré

No Fail Flaky Pie Crust

Make your own Pumpkin Spice

Pumpkin and sweet potato soup

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8 comments on “Roasted Pumpkin Seeds

  1. Pingback: Ristede Gresskar Frø | Travel Much?

  2. Pingback: Pumpkin Pie | Travel Much?

  3. Pingback: Pumpkin purée | Travel Much?

  4. Pingback: No Fail Flaky Pie Crust | Travel Much?

  5. Pingback: Make your own Pumpkin Spice | Travel Much?

  6. Pingback: Pumpkin and sweet potato soup | Travel Much?

  7. I love pumpkin seeds. I suspect yours are much yummier then the ones I buy from my local grocery store. They look seasoned just the way I would probably munch them all up on my cereal, salads, and maybe even some of my other vegetarian dishes. I like to eat them all year round. I imagine they are even more popular this time of year however, especially for those people who actually buy a fresh pumpkin. I’ve never done that yet. Maybe I will this year. Fingers crossed!

    Liked by 1 person

    • Thank you for your kind comment! I am vey pleased with the result, they are very flavorsome without being overpowering in soups and salads 🙂 I envy you for having them in the supermarket all year around 🙂

      Liked by 1 person

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