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I’d like to think that as a family we are fairly waste conscious, we always use up our leftover food and we compost anything that we can’t eat. This Halloween I decided that we would make the most out of pumpkins to reduce our waste. A massive 18,000 pumpkins are thrown away every year due to Halloween. That’s a lot!
This year we saved all of our pumpkin seeds to roast and also made a big batch of pumpkin soup with the flesh. Roasting the seeds is very simple and they make a great snack for the kiddies. Our daughter has been taking hers to school for snack time.
Related Post: Pumpkin Picking in Devon
Roasting Pumpkin Seeds Method
- Separate all of the seeds from the flesh
- Wash and dry the seeds
- Mix the seeds up with a spoonful of butter
- Season with salt
- Place the seeds on a baking tray
- Roast for around 45 minutes to 1 hour at 150 degrees
The length of the roasting time will depend on how dry the seeds are to start with. YOu just need to leave them in until the seeds turn a nice golden colour. For anyone that has tasted them before they taste a bit like popcorn but crunchier.
Extra Tip: I have read other recipes where people boil the pumpkin seeds in salted water for 10 minutes or so before roasting. This helps lock the salt right through the seeds instead of just on the outside. I guess it depends on how salty you want them.
Once roasted you can store them in an airtight container to have another day or add them as a garnish to your pumpkin soup. You can also add in some herbs or spices depending on personal preference.
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