James’ Spicy Roasted Pumpkin Seeds

Instead of throwing the seeds from your pumpkin in the garbage, make some Spicey Roasted Pumpkin Seeds. They are extremely easy and are very morish.

1 Medium Pumpkin
1 tbsp Olive Oil
1/2 tsp Chilli Powder
1/2 tsp Cumin Powder
Prehead oven to 160c

Cut open a pumpkin and separate the seeds from the pulp. Wash seeds and boil in some salt water for 10 minutes. Dry the seeds and place in a baking tray. Drizzle on some olive oil and sprinkle with a little salt, the chilli powder and ground cumin.
Move seeds around the tray to coat completely with spice and oil and roast in oven for around 10 minutes.

To consume, either eat as they are or remove outer hull and just eat the green kernel inside.


About James

I am a keen forager, gardener, cook and metal detectorist. I enjoy growing my own veg, using my smoker, foraging for all manner of flora and fungi and just love getting out in the wild.
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