Try sprinkling some of the roasted pumpkin seeds on our curried pumpkin soup with maple ginger onions or our harissa butternut squash soup.
If you’re not on board yet and have been throwing away all of the seeds you dig out of your pumpkin each Halloween, please (please please) stop doing that.
The crunchy little seeds disappear as quickly as a bag of chips. But since they’re incredibly healthy, you can feel good about eating the whole batch in one sitting.
That’s it! You’ve just made roasted pumpkin seeds!
The exact amount of time it takes to roast pumpkin seeds depends on how many seeds you’re roasting, how thin (or thick) they are spread on your baking sheet, and how dry they are before going into your oven.
Nacho pumpkin seeds – nutritional yeast, garlic powder, onion powder, and chili powder. Sweet pumpkin pie seeds – coconut sugar and pumpkin pie spice. Curried pumpkin seeds – coconut oil, curry powder, raisins. BBQ pumpkin seeds – chili powder, coconut sugar, garlic powder, and onion powder. Cheesy Italian pumpkin seeds – olive oil, Italian seasoning, and parmesan.
Did you make this?
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