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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.
Pick Your Own Pumpkins
Every Autumn we visit a local farm shop that hosts a pumpkin festival called Pumpkin Fest. It’s a really lovely day with lots of kids entertainment. My favourite part though is the pumpkin picking!
If you can then try to get your pumpkins from a local supplier rather than the supermarkets. That way you’re not only supporting a local businesses but you’re also reducing the amount of travel footprint for your pumpkin.
How To Roast Pumpkin Seeds
Roasting pumpkin seeds is really easy to do and helps to reduce the amount of waste you’re left with.
There are quite a few different recipes online where you can add in all sorts of herbs and spices. I prefer to keep it simple with the recipe below…
Roasted Pumpkin Seeds
1 tbsp Butter
Separate all of your seeds form the pumpkin flesh.
Wash and dry the seeds.
Warm the butter slightly in the microwave then mix it with the pumpkin seeds.
Season with the salt.
Place the seeds on a baking tray and 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 hasn’t 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.
A few years ago we went to a place called A Touch Of The Wild where we roasted pumpkin seeds on an open fire in the woods. It was a really lovely day and the seeds tasted amazing! If you have a garden then why not try roasting your seeds out there?
About Gina Caro
Gina is a content creator and award-winning blogger. Her aim is to help you live a more sustainable & simple life. Her blog covers zero waste, minimalism, wellbeing & thrift. She currently lives in Cornwall with her partner, two kids and Charles the dog.