Crunchy and Savoury Toasted Pumpkin Seed Recipe

We absolutely love the change of seasons, each one bringing a new beginning and fun family activities to enjoy together.  One of our favourite activities being pumpkin carving for Halloween and with that, making some delicious pumpkin flavoured foods like cookies, porridges, and especially pumpkin seeds.

Pumpkin seeds are an amazing snack and can also be added to salads, trail mixes, bread recipes, and can be made sweet or salty.

Pumpkin seeds might be small but they are jam packed with nutrition.  They’re an excellent source of protein, and fibre, making them a great snack to help you feel full.   Pumpkin seeds also contain unsaturated fats making them heart healthy and are also  full of antioxidants which have been shown to reduce your risk of cancer.  What's not to love?

With this simply delightful seasonal food offering so much, why not try making pumpkin seeds yourself?  We love this recipe, because it’s a zero waste way to enjoy halloween too!

Crunchy and Savoury Toasted Pumpkin Seed RecipeIngredients

• 1 Medium carving pumpkin
• Water
• 1 tbsp Olive oil or cooking oil of choice
• Fine sea salt - for boiling
• ½ tsp onion granules
• ½ tsp paprika 
• 1 tsp salt

Method

Using a knife, carefully open your pumpkin by cutting a circle around the stem, large enough to fit your hand through.

Use a metal spoon to scrape out all of the seeds.  Separate the seeds from the pumpkin flesh and rinse thoroughly to remove any pumpkin sticking to the seeds.

How to measure your salt and water - For each cup of pumpkin seeds you harvest  from your pumpkin(s) add 2 cups of water plus 1.5 tablespoons sea salt.  

Measure your pumpkin seeds to salt and water ratio and boil until the seeds become partially translucent.  When boiled, strain and add to a lined baking sheet then add your oil and seasoning with an extra ½ tbsp of salt

Bake in a preheated oven at 200 degrees Celsius until golden brown and crisp.

Allow to cool and enjoy!  Add extra seasoning such as salt, as desired.  

Store in a cool, dry place for 3-7 days, but we doubt they’ll last that long!