We had a very successful pumpkin picking session at Tulleys Farm and brought back our harvest for Halloween pumpkin carving. As usual, there was lots of scooping to be done. We were left with loads of pumpkin flesh, and literally hundreds of pumpkin seeds!
Pumpkin Seeds
I’ve often had good intentions to use up the flesh for a lovely pumpkin ravioli. However, the mangled mess left in the bowl doesn’t ever look very appetising, and I’m not sure that it would actually be suitable for such a dish. A friend mentioned roasting pumpkin seeds. This sounded ideal; here’s what we did.
Paprika and Cumin Spiced Pumpkin Seeds Ingredients
There are only four ingredients plus salt, which makes this so easy to do. You can adjust the below according to how many seeds you have. It’s not an exact science by any means!
- 170g pumpkin seeds
- 3 tablespoons olive oil
- 4 teaspoons of cumin
- 3 teaspoons of smoked paprika
- Two pinches of salt
Method
- Retrieve you seeds and wash well as they’ll be very slimy
- Dry thoroughly. We did this on kitchen paper, which we replaced after it got soaked through. We left over night but that’s not essential
- Put the dried seeds into a mixing bowl. Then add all of the ingredients listed above and mix so that the seeds are completely coated
- Put baking parchment onto a baking tray and spread the seeds
- Put in the oven for 10-15 minutes at 180c (or 160c for a fan oven)
These make a great snack on their own, but I reckon they’d also work really well on an autumn/winter salad.
Looking for another very simple cooking idea? These three ingredient cheesy pigs in blankets are perfect.
