How to Roast Pumpkin Seeds

Why buy pumpkin seeds when you can roast your own!  It takes literally 15 minutes and is so much easier than you think.

How to Roast Pumpkin Seeds

In just a few really simple steps and ten minutes in the oven you will have crunchy, salty, popcorn tasting pumpkin seeds.  Perfect as a snack on their own.

Now that I spend more money on quality produce, I really don’t want to be throwing any of it away.  I saved these seeds while making my Classic Pumpkin Soup recipe.  I also, on another tray threw in the offcuts of the skin and roasted til crispy.  In the exact same way, drizzle of olive oil and sprinkle of salt.  So essentially we ate this entire pumpkin and loved every bit of it.

Step 1

Clean, Wash, Rinse, Dry.

Scrape off any bits of pumpkin flesh then give the seeds a really good wash in a bowl of water.  Place seeds into a colander and rinse under tap water.  Dry off with a tea towel.

Step 2

Oven Tray, Olive Oil, Salt.

Pre heat oven to 180°C.  Spread seeds out on a baking tray.  Drizzle with olive oil and sprinkle with salt.  Toss to coat all seeds in oil and salt.

Step 3

Roast, Cool.

Place in oven and cook for 8-10 minutes, until golden and crispy.  Allow to cool on tray.

Step 4

Eat, Store.

Eat straight away or store in an airtight container in the pantry.