Roasted Pumpkin Seeds


Believe it or not, the seeds you discard from your soon-to-be Halloween Pumpkin Lanterns are just a quick roast away from becoming a crunchy, flavoursome snack. They’re perfect for tossing into salads, or sprinkling over soups and savoury bakes for added texture and seasoning.


  • 40 g Fresh Pumpkin Seeds
  • Half Lime
  • 1 tbsp Ground Cumin ( Feel free to experiment with other spices )
  • 1/2 tsp Paprika
  • 1/4 tsp Sea Salt



1. Scrape the seeds from your pumpkin with a wide, flat spoon. Pull away the strings of flesh and rinse the seeds clean.  Pumpkin seeds will have better salty favour if you boiled them in salt water ( 500 ml water+1 tsp salt ) over low heat for 10 ~ 15 mins.


2. Dry pumpkin seeds with kitchen paper.



3. Preheat oven to 180ºC

4. Squeeze lime remove seeds. Mix all the the ingredients in a mixing bowl. Mix together so your seeds are well coated.

5. Spread them evenly over a large baking tray. Bake at 180°C for around 30 minutes, or until seeds are lightly golden brown. The bigger the seeds the longer baking time.

6. Leave to cool before you get your fingers into them. Store in an airtight container.



Brown Butter Flavour

To make brown butter (also called beurre noisette), simply start melting diced butter over medium heat. Use a pan with a light-coloured bottom so you can keep track of the colour. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The colour will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. Coated pumpkin seeds, spread on baking tray and bake for 40 ~ 50 mins.


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