How to Roast Pumpkin Seeds
Learn how to roast pumpkin seeds, shelled or with the shell on. The shelled ones are excellent for sprinkling on salads or in pumpkin soup. Along with the unshelled ones, they're great for snacking with a beer.
Ingredients
Shelled seeds
5 heaping tablespoons raw shelled pumpkin seeds
1 tablespoon pumpkin seed oil
3-5 pinches sea salt (fleur de sel)
Seeds with shell
seeds from one pumpkin
a little pumpkin seed oil
sea salt (fleur de sel)
How to prepare how to roast pumpkin seeds
- For shelled seeds: Put the seeds in a bowl and mix with pumpkin seed oil. Add the coarse sea salt and mix again. Add about 3 pinches of salt if you want them lightly salted and 5 if you want them very salty. Spread the seeds on a baking tray and bake in a preheated oven at 150°C (reduce temperature to 120°C immediately after inserting the tray). Leave for about 7 minutes, until golden. Stir halfway through baking.
- For seeds with shell: Remove the seeds from the center of the pumpkin and clean as much pulp off them as possible. Put them in a strainer and rinse well with cold water to clean the slimy film off them. Drain well and spread on a tray. Leave in a warm place (next to a radiator for example) for at least 1 day to dry well. After they've dried, rub them between your palms to remove the transparent husks. Put the seeds in a bowl, mix with a little oil (just so the salt has something to stick to) and then sprinkle with salt to taste. Spread the seeds on a baking tray and bake at 180°C for 15 minutes (until golden). Stir 2-3 times during this time.
