Delicious crunchy pumpkins seeds, perfectly seasoned, that both children and adults will enjoy.
Surrey, England, UK
9 people made this
- seeds from 1 large pumpkin, about 130g
- 1/4 to 1/2 teaspoon garlic salt
- 2 to 3 teaspoons soy sauce
- Optional seasonings
- ground cumin
- cayenne pepper
- sweet chilli dip
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Fish out the pumpkin seeds from your pumpkin. Separate them by filling a bowl with water. Add the pumpkin seeds and pick out and place in a colander as they float to the surface. Rinse well and place on a baking tray. Dry them overnight (or speed up the process by using a tea towel to dry them).
- Once dry, season with garlic salt and soy sauce. Add the optional seasonings to taste, if desired.
- Bake in a preheated 150 C / Gas 2 oven for 30 to 40 minutes, till crisp. Enjoy!
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
The ingredient amounts are right on. I added Sriracha sauce to the mix for some kick and twang. I tweaked the method though. I didn't wash the seeds liking the pumpkin flavour in there. Thanks for the recipe.-07 Nov 2015
Recipe: Roasted pumpkin seeds
Pumpkin offers numerous health benefits. It's a great source of fiber, beta-carotene, potassium, vitamins A and C and antioxidants, many of which promote weight loss or weight management, eye and skin health and good sleep. These also help with heart health and cancer prevention.
Besides the bright orange flesh, you can use pumpkin seeds. The recipes below give you a few tasty options for adding them to your diet.
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Finally! I actually made pumpkin seeds that taste good!! I have tried to make pumpkin seeds in the oven before without success.This is a great, simple recipe that works really well. It's also great because you can change the seasonings, I can wait to carve up some more pumpkins :)
$2 pumpkins at my local store so i had plenty of pumpkin seeds, fun and easy to make. i dried the seeds out first overnight in a warm oven. added a little garlic and paprika for some zing
Every Halloween I try to make toasted pumpkin seeds and every year they are lousy. I was tossing them in oil then roasting them in the oven. Half of them usually wound up on the oven floor after popping off the try and the other half were tough. This dry-roast method on the stove top worked well, and only 1 seed popped out of my pan. Thanks for setting me straight.
I love these- I used olive oil, salt, chili powder and granulated maple syrup- it makes a kind of "kettle" flavor. great and quick!
to dry- try to make small amount first to make sure you like them. may pop- don't worry. kids (like me) like to watch them
I tried Rene's recipe with soy sauce and it was fabulous. I've had roasted pumpkin seeds before and wasn't crazy about them, but these are really good!
Another seasoning suggestion: along with the olive oil and salt add some curry powder -- the real thing is the best. I grind my own, which is a bit of work (don't have electric spice grinder), but so worth it.
I rince the pumpkin seed when I take them out of the pumpkin. then place them on parchment paper and spray them with cooking oil. then I lightly salt them. and the rest of the recipe is great. 350 F at 20- 25 mins or till golden brown. I use the recipe alot around halloween.
I tried a recipe for toasted pumpkin seeds based on one for toasted butternut squash seeds with outstanding results. Boil fresh pumpkin seeds in salted water for about 5 minutes. Drain seeds salt damp seeds generously with popcorn salt (superfine). Spread out on nonstick cookie sheet and bake 20-30 minutes at 325 degrees until seeds are dried out and some very slightly browned. The resulting seeds are light and puffy some even pop when you eat them. We ate most of them straight off of the pan. No drying out or oil necessary.
To see rene's receipt, click on "More Reviews" and look for her review. Receipt is listed there.
I haven't tried this recipe yet but can somebody please tell me about Rene's recipe.
I tried Rene's recpie after drying the seeds out overnight. Great!
I used to bake mine as well but I like this better. Seasoned salt and soy salt suggestions definitely made it great.
In response to Rene's recipe..i tried it and loved it! the soy sauce really does make this nice :-)
I love roasted pumpkin seeds. One thing we like to do at our house is instead of using regular salt try using seasoning salt. It really gives it a little extra kick.
This recpie worked out great. I had some left over pumpkins that were still good so after scooping them out and baking them for pumpkin puree, I decided to try toasting the seeds. First I rinsed them off and let them drain in a colander for a little while. Then I heated up a heavy bottomed frying pan (not cast iron, just a regular one) till fairly hot. I tossed in the still slightly damp pumpkin seeds. They coated the bottom in an even layer. I shook the pan and/or stirred the seeds every few minutes to keep things from burning. After several minutes of shaking the seeds started to get little brown dots in the middle. This is a good sign. A minute or so after that they start shaking and spinning, like popcorn popping. This is the sign they're almost done. After a goodly portion have 'popped' (puffed up or spun around) take the pan off the heat, sprinkle w/ olive oil and salt and chow down. Very yummy
I wish someone would try this & review it. I'm afraid I would scorch the seeds. Since there isn't another roasted pumpkin seed recipe and it's close to Halloween I'll give anyone looking for one ours. After cleaning and rinsing the seeds let dry on a baking sheet. They don't have to be totally dried out for this recipe. Slow roast the seeds in the oven at 250 turning every 10-15 mins. When the pumpkin seeds are dried out drizzle with olive oil, soy sauce (go easy) and salt. Stir well. The soy lends great tast and a nice browned color. These can take up to an hour or so to cook.
Roasted Pumpkin Seeds
I love to carve pumpkins, particularly because I really love pumpkin seeds. A lot of times these head straight into the compost bin, but here is a quick and easy way to turn them into a healthy, fast snack or a great salad topping.
Plus, you can use the pumpkins as jack-o-lanterns, disco balls or serving dishes! While the seeds are baking, hollow out the pumpkins completely. You can cut off the top and use them as serving bowls. Or cut off the bottom, use a Phillip’s head screwdriver to poke holes into the sides, and have a cool jack-o-lantern!
- 3 Mini Gourd Pumpkins
- 2 Tablespoons of Melted Margarine
- 1/4 Teaspoon of Cayenne Pepper
- 1 Teaspoon of Soy Sauce
- Garlic Powder and Salt to taste
Hollow out the three pumpkins and put the seeds and innards in a bowl.
Separate the innards from the seeds and boil in a pot of water for 10 minutes.
Strain and pat dry the seeds. Place them in a bowl with the melted margarine, soy sauce and cayenne pepper and mix.
Spread onto a cooking sheet, season with salt and garlic powder to taste, and bake for 30-35 minutes at 350. Halfway through, give them a shake and a turn.
9 Roasted Pumpkin Seed Recipes
Some of us wait all year for an excuse to carve pumpkins into elaborate works of art. Others might be better categorized as reluctant bystanders. But no matter what camp you fall into, there's one thing that should be universally enjoyed: the pumpkin's heaping mass of seeds that, when properly prepared, make a crisp, golden-brown, delightfully salty snack.
You can read our step-by-step recipe for basic roasted pumpkin seeds to start, but the main thing you need to know is that your seeds should be as dry as possible and coated in oil or some other fat to ensure they cook evenly. While you certainly don't need more than salt and pepper to finish them off, pumpkin seeds can be elevated by a remarkably wide range of sweet and savory seasonings—think Thai chili and lemongrass, Spanish chorizo and smoked paprika, or brown butter and sage. Here are nine unique flavor combos to spice up the season.
Pumpkin Seeds with Smoked Paprika Chorizo
Makes 2 cups | Per 1/4 cup: Net Carbs 5.5
4 ounces smoked chorizo sausage
Slice 4 ounces of Spanish-style chorizo into thin disks. Cook over medium-low heat in a medium skillet, tossing frequently, until the chorizo has rendered its fat and is crisp, about 5 minutes.
Transfer the chorizo to a plate with a slotted spatula, reserving the rendered fat separately.
Follow the recipe for the Signature Roasted Pumpkin Seeds, replacing the oil with rendered chorizo fat and adding a half teaspoon of smoked Spanish paprika.
When seeds have cooled, toss them with the crisp chorizo and some chopped fresh parsley.
Smoky Garlic Pumpkin Seeds
Store bought pumpkin seeds don’t come close to comparing to homemade. Making your own takes more time, but the crunch and flavor you get is well worth the effort!
What are the benefits of eating pumpkin seeds?
Pumpkin seeds have healthy fats and loads of fiber, which are needed by our bodies in order to function. They also are an excellent source of calcium, magnesium, zinc and potassium.
Also, they are a natural source of tryptophan, so if you’re having trouble sleeping grab a handful at night!
Are salted pumpkin seeds good for you?
Unless you have a medical reason to avoid salt, these garlic pumpkin seeds are an excellent snack. Just make sure you don’t overdue it. If you have to avoid salt however, adding seasoning can still help make the flavor delicious.
The nutrients found in pumpkin seeds can help your heart health so although when they are salted you do get some extra sodium, the healthy benefits are still great.
I also use pink salt in my kitchen, which contains several minerals that table salt doesn’t and even though they aren’t in significant amounts it can’t hurt!
How do you store fresh pumpkin seeds overnight?
If you clean your pumpkin out and are not ready to roast them, you can store them in an airtight container for about a week. Clean them well first, and let them dry or dry them with a towel.
If you roast them and have leftovers, make sure to allow them to cool completely then store them in an airtight container on the counter.
How do you clean pumpkin seeds?
So this is the part we all dread. The gooey, slimy orange pulp. I have a trick that I’ve used for years so that you won’t go into mommy meltdown. All you need to do is
- Put the pumpkin seeds and the pulp that won’t let go in a big bowl.
- Fill the bowl with water.
- Using your hands separate the seeds from the pulp in the water, it’s much easier.
- The pumpkin seeds will begin to float once they are separated and the pulp will sink.
- Using a slotted spoon, or your hands, put the seeds in a colander and rinse. It’s okay if they are still a bit slimy or you haven’t removed all of the pulp, it will bake away when roasting.
Did you know that pumpkin is also used in facials to help exfoliate and make your skin bright and fresh? Look at this as a hand facial. For free!
Roasted Pumpkin Seeds Recipe
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- To clean:
- Separate the pumpkin seeds from the stringy membrane of a freshly carved pumpkin. Rinse the pumpkin seeds in a colander, until they are free of any membrane matter. Dry with paper towels.
- To roast or toast:
- Coat 1/2 cup of seeds with 1 teaspoon olive oil and 1/2 teaspoon seasoning of your choice. You can use any seasoning blend you like. Adjust the amount to your taste buds.
- To clean: shopping list
- ------------ shopping list
- Separate the pumpkin seeds from the stringy membrane of a freshly carved pumpkin. Rinse the pumpkin seeds in a colander, until they are free of any membrane matter. Dry with paper towels. shopping list
- ------------- shopping list
- To roast or toast: shopping list
- ------------------ shopping list
- Coat 1/2 cup of seeds with 1 teaspoon olive oil and 1/2 teaspoon seasoning of your choice. You can use any seasoning blend you like. Adjust the amount to your taste buds. shopping list
- . shopping list
How to make it
- Place in 250 degree F. oven for about 1 hour, stirring every 15 minutes. They are done when they are light brown in the toasted.
- Additional seasoning ideas:
- Try additional seasonings on your pumpkin seeds: Cajun seasoning, Worcestershire sauce, soy sauce, and garlic salt are some of the many possibilities.
- Storing: Store baked pumpkin seeds in an airtight container
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how about soy-lime? Sound great. add a little cayenne, and I'm in! Thanks for the post
Pumpkin seeds and sunflower seeds are my snack every day.. I am one of those who sneak them into the movies..
I am bookmarking for this fall! Thanks..
Roasted pumpkin seeds are one of my favorite snacks and I love changing up the flavors in countless ways. I particularly love bringing heat and smoky flavors to them with just a whisper of sweetness to balance. love themmmm. Thanks JoyMarie sweeti. more
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How to roast pumpkin seeds (and other winter squash seeds)
Don’t throw away those seeds, here’s how we turn them into a delicious snack!
After scooping out the seeds, they’re going to be a bit messy. To clean them, throw them into a bowl of cold water. Swish the seeds around a bit then as they float to the top, take them out.
They’re mostly clean at this point, which is fine because they have one more chance to clean up. Add the mostly clean seeds to a pot of boiling salted water. Then simmer for about 5 minutes. This cleans the seeds and seasons them — like how adding salt to the boiling water seasons pasta.
Drain and rinse the seeds. Pull away any extra bits of pumpkin left then dry them as well as you can. The more dry the seeds are, the better they will roast.
Toss the dry seeds with some oil — use olive oil, coconut oil or a nut oil like walnut. Add a sprinkle of spice — we used harissa in the photo, but curry or chili powder are also wonderful. Spread the seeds into one layer and roast until crisp and browned around the edges.
If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!