jar of spiced roasted pumpkin seeds

Roasted spiced pumpkin seeds

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.


  • 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



  1. Preheat the oven to 180 degrees
  2. Remove the seeds from the centre of your pumpkin and seperate from any stringy flesh
  3. Place the seeds in a sieve and give them a good wash under some cold running water
  4. Pat the seeds dry
  5. 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
  6. 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)
  7. Place in the oven and cook for 10 minutes or until the seeds have browned
  8. 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
  9. Remove and leave on the side to cool before eating




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