Pumpkin Lovin' Recipe: Roasted Pumpkin Seeds

As I mentioned earlier there is no need to throw out any part of the pumpkin really! Especially not the seeds! Just wait for the Fact-Sheet about the seeds only and you will be convinced that it would be shame to waste all that healthy yumminess :-) 

For this recipe you don't even need a pumpkin - that's how simple it is! :-) 

Ingredients:
The seeds of 1 pumpkin :-)

1/2 teaspoon of olive oil

A pinch of salt and pepper

Directions:

1. Preheat the oven to 180C/350F. 

2. Whatever you do with a pumpkin - the seeds are your leftovers: Clean the pumpkin-guts off of the seeds but don't wash them (the pumpkin juice that is a little bit around them will make the salt and pepper stick to the seed and thus encapsulate the taste). 

3. In a bowl: mix the pumpkinseeds with olive oil, salt and pepper (or spices of your choosing).

4. Place the pumpkin seeds on parchment paper on a baking tray and bake in the oven for about 20 minutes or till golden.

Variation: I remember my mum preparing this without any oil and only adding a little bit of salt at the very end once the seeds were already roasted. I on the other hand really like the tiny spicyness of the pepper - as I really think pumpkin and pepper go very well together - but I can certainly imagine you variating this to your liking with whatever spices you prefer! 

Just have fun with it and let me know what combinations you come up with :-) 

Note: By the way: these roasted lumpkin seeds are not only delicious as a snack (instead of the calorie packed nuts or the unhealthy chips) but also as a fancy topping for you classical pumpkin soup. Believe me, it's delicious and it gives the soup a fun crunch! 

ENJOY!