Whether it’s a carving pumpkin or a smaller one, the seeds of a pumpkin are one of the best bits – especially when roasted with some different spices. You could use whatever combination of flavourings you like but here I’ve used smokey warm flavours which make a great accompaniment to my goats cheese and pumpkin quiche.
Ingredients:
- Pumpkin seeds from one large pumpkin
- 1 tablespoon extra virgin olive oil
- 1 heaped teaspoon smoked paprika
- half teaspoon mild chilli powder
- 1 teaspoon seasalt
Instructions:
- Preheat the oven to 180 degrees
- Remove the seeds from the centre of your pumpkin and seperate from any stringy flesh
- Place the seeds in a sieve and give them a good wash under some cold running water
- Pat the seeds dry
- Put the seeds in to a bowl and add the olive oil and all other ingredients. Give them a really good mix so that every seed is nicely coated
- Lay out the seeds on a baking tray (you may have to do this in a couple of batches as you don’t want the seeds to be over crowded)
- Place in the oven and cook for 10 minutes or until the seeds have browned
- I like to then add a third of the seeds back in to the oven for a further 5 minutes so that they go even browner (but not burnt!) as mixed in with the others it gives a nice mix to texture and flavour
- Remove and leave on the side to cool before eating
Enjoy!
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