Roasted Pumpkin Seeds

Yesterday I shared about a pumpkin soup I made with the pumpkin guts of the Jack-o’-lantern my daughter and I carved. I also roasted the seeds from that process. This is a basic method for roasting pumpkin seeds that can be adapted to match your taste in seasoning. I enjoyed them well enough myself, but my wife ended up being a raving fan.

Roasted Pumpkin Seeds

Recipe by Apollo LemmonCourse: SnackCuisine: VeganDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

This is a basic method for roasting pumpkin seeds that can be adapted to match your taste in seasoning.

Ingredients

  • Pumpkin seeds from 1 pumpkin

  • 1 tbsp margarine

  • Seasoning of your choice (I used smoked paprika, Magic Sarup and celery powder)

Directions

  • Heat oven to 350°F
  • Melt margarine and mix in seasoning.
  • Clean and rinse seeds. Pat dry.
  • Mix seeds into the margarine and seasoning.
  • Place seeds in a single layer on a baking sheet.
  • Bake until crispy, up to 40 minutes. Check every 10 minutes to see if they are ready.

Notes

  • The roasted seeds make a great topping for soup.

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