Still looking for ways to use up your pumpkin this year? I’ve covered using the skin and the flesh, so not it’s time to talk about seeds! I don’t even wash the seeds, contrary to what many other people suggest. This helps keep the recipe as simple as possible, and also means that any pumpkin fibres still attached will soak up any flavours added to them aka flavour bomb!
Pumpkin seeds are full of magnesium, phosphorus, vitamin K and manganese, as well as being a good source of antioxidants. In addition, carving pumpkin seeds are higher in fibre than standard green pumpkin seeds bought from the shop – another win for making your own!
These little seeds make the perfect snack on the go, or alternatively, use them to add textures to soups or salads.
You could roast them plain, but I love the little extra kick from the lemon and cayenne pepper – feel free to use more for a bigger kick, or substitute with chilli powder.
- 150g pumpkin seeds
- 1 lemon, zest and juice
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried coriander
- 1/4 tsp cayenne pepper (option to add more for a bigger kick, or use chilli powder)
- 1/4 tsp white pepper
- Preheat the oven to 150°C fan/ 160°C convection
- Mix all the ingredients together and lay them out on a baking tray
- Bake the seeds for 30-40 minutes, mixing twice during the cooking time, till crispy and you can just hear them start to pop
- Allow to cool before storing in an airtight container