Cooking Method:boiling, baking
Prep Time:10 mins
Cook Time:30 mins
We love, love, love roasted pumpkin seeds! It is a slightly laborious task but the end result rocks! Our neighbours donate their pumpkin seeds to us around halloween so we have a steady flow of roasted seeds which are consumed at a rapid rate! Adapt the spicing to suit your families preferences.
- seeds from your pumpkin
- 4 Tbs olive oil
- 1 Tbs muscovado sugar
- 1 tsp ground cayenne pepper
- 1 tsp ground cumin
- grind of salt*
Preheat oven to 170ºC (fan) & boil a kettle of water. Scoop the seeds out of your pumpkin and into a bowl. Separate the seeds from the membrane, placing the seeds into a sieve or a colander & rinse them thoroughly under running water.
Pop the boiling water into a pan and drop the seeds in too, simmer them for 10 mins and watch them dance (it's pretty awesome! see photo) or get on with making your spicy coating (stage 3!) After the seeds have simmered for ten minutes drain them and dry them lightly with a kitchen towel.
In a bowl add the olive oil, muscovado sugar, ground cayenne pepper, cumin powder and a twist of salt*. Stir the seeds and ensure they are covered. Now spread them out on a baking tray.
Roast them for 10 minutes, then take them out of the oven and mix them up a bit before popping back into the oven for another 7 minutes. Then get them out and let them cool before tucking in!
Let us know your fave flavours for coating pumpkin seeds,
Enjoy eating the whole lot! Rai x
*if you are not allergic to soya you can use soy-sauce rather than salt