Back in October, my aunt came to visit my family and we carved pumpkins. I couldn’t let all of the meat and seeds go to waste, so I separated them out and ate them! When I carved a pumpkin a few weeks later for Halloween with my boyfriend, we roasted some more seeds. (Bonus pumpkin carving pictures below!)
The meat went to a Pumpkin Coconut Curry Soup, inspired by Mango & Tomato’s recipe. I topped the soup with roasted pumpkin seeds and a few drops of white truffle oil.
The seeds were cooked three ways: 1) just with sea salt 2) cinnamon & sugar 3) spicy. The spicy ones were the best, with the sweet seeds just being thrown away. We halved the recipe for the seeds and used the same pan, one half being spicy and the other half being sweet.
On the left: Spicy, On the right: Sweet
Roasted Pumpkin Seeds, With Flavor
- ~1 1/2 cups pumpkin seeds
- 2 tablespoons olive oil or any other oil
- 1 tablespoon red pepper flakes (or any other spice)
- 3/4 teaspoon another type of spice, such as paprika, cayenne pepper, or a blend
Preheat to 350°F. Toss the seeds with the oil until coated thoroughly, then add seasonings. Salt to taste. Spread seeds on non-stick sheet in one flat layer. Bake until the seeds are golden brown (~30 minutes). Every 10 minutes or so, stir the seeds around.