Roasted pumpkin seeds
Throwing away pumpkin seeds? Absolutely not! Roasted pumpkin seeds are the perfect snack. They are not only crunchy and flavourful, but also bring a true autumn feeling to your plate. These crispy gems are quick to prepare and can be seasoned to your liking. Whether as a topping for salads, soups, or simply as a snack on their own, these little seeds guarantee variety and make delicious use of all the pumpkin.
Ingredients
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150 g
Pumpkin seeds
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½ tsp
Salt
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¼ tsp
Ground cumin
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¼ tsp
Ground ginger
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¼ tsp
Garlic powder
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1 pinch
Ground cayenne pepper
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50 g
Butter, cut into small pieces
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Instructions
Fresh pumpkin seeds need a good rinse before roasting. First, cut your pumpkin open and scoop the seeds and pulp into a large bowl of cold water. Then, separate them from the pulp with your hands; they will float while the pulp sinks. Skim the seeds from the surface and place them in a colander. Rinse under cold running water, rubbing them between your fingers to loosen any bits of flesh still clinging to them. To help them roast more evenly and develop more flavour, simmer them in salted water for 5–10 minutes. This seasons them from the inside and softens them slightly. Drain well, spread them out on parchment paper or a clean kitchen towel, and pat them dry with kitchen paper so they crisp up nicely in the oven.
Prevent the spices from clumping in the oven by combining the pumpkin seeds, butter, and spices in a mixing bowl and tossing until everything is thoroughly coated. If you have a bit of time, let the butter sit at room temperature so it softens and is easier to work with. If not, cold butter works, too. Rub it in with your hands as you toss everything, and the warmth will help it blend.
For perfectly even crispiness, stir the pumpkin seeds every 5 minutes while they are roasting. Stirring regularly helps stop any from burning on the edges and spreads the seasoning evenly.
Questions about roasted pumpkin seeds
Roasted pumpkin seeds are a wonderful and versatile snack on their own, and an equally good accompaniment to other dishes. If you have any questions about preparation, you will find the answers below to help your roasted pumpkin seeds turn out perfectly every time.
Why are my roasted pumpkin seeds chewy?
If your roasted pumpkin seeds turned out chewy, chances are they were not roasted long enough, or the oven temperature was too low. Chewy seeds usually still hold moisture inside, so make sure they are completely dry before roasting and use a hot oven at 200 °C, and roast for 20 minutes. After roasting, let them cool completely before eating; they crisp up as they cool.
How should I store roasted pumpkin seeds?
Store roasted pumpkin seeds by letting them cool down first and then transferring them to an airtight container. At room temperature, they will stay crisp for about a week.
Can I use seeds from any type of pumpkin?
No, you cannot use seeds from all types of pumpkins, because not all pumpkin seeds are suitable for roasting. Ones from edible varieties like Hokkaido, butternut, or crown prince tend to be smaller and softer, which makes them easier to roast and eat. Ornamental pumpkins, often grown for decoration or carving, usually have seeds that are too tough to enjoy.
Can I roast pumpkin seeds with the shell on?
Yes, you can roast pumpkin seeds with the shell on. In fact, they are most often prepared this way. The shell gives the seeds an extra crunch and is completely safe to eat. If the seeds come from an edible pumpkin variety, the shell should be thin enough to chew easily.
Nutritional values
Nutritional value, per
1200 Kcal
| Fibre | 14 gram fibers |
| Protein | 45.1 gram |
| Fat | 112.8 gram |
| Carbohydrates | 4.7 gram |
Recommended information
Serving suggestion
Other recipes
Try our easy roasted pumpkin seeds
There is something quietly satisfying about roasting your own pumpkin seeds. A quick toss with a few cupboard staples, and they are ready to fill the entire kitchen with the warm, nutty scent of toasting spice. We keep it easy, using everyday ingredients you probably already have in the cupboard. Minutes later, you have got a tray of golden, crackling seeds that snap under your fingers and crunch with every bite. Simple, seasonal, and so delicious you will be picking at them all day.
Aromatic warmth from cumin, ginger, and cayenne
Pumpkin seeds already boast a delicate, nutty flavour on their own, but coat them in butter and spice, and they become far more addictive. When coated, their natural richness comes through even more, and the spices layer on a warm nuance, each in their own way.
Cumin is earthy and smoky, ginger offers a fresher warmth with a peppery edge, while garlic powder introduces a slightly sweet note. A pinch of cayenne works subtly in the background, deepening all the spices with a steady heat.
A crunchy topping for salads, soups, and more
Our easy roasted pumpkin seeds recipe is a clever way to use up every part of the pumpkin. If you have a pot of red kuri soup or butternut squash soup bubbling away, save the seeds and slip them into the oven while it simmers. Once everything is ready, spoon them over the top for a spiced, crunchy layer against the creamy soup underneath.
Beyond soups, they work brilliantly with salads. We like tossing them over a falafel salad with red onions, chillies, tomatoes, and a tangy white cheese dressing, or using them as a crisp finish on grain bowls like a quinoa butternut squash salad with cranberries, rocket, and herbs. They are also great on top of pasta dishes, stirred through risotto, worked into bread dough, or anywhere you want an extra crunch.
Experiment with different spices
Every batch of roasted pumpkin seeds tells a new story, depending on how you spice them up. Stick with the warm flavours and try a pinch of smoked paprika for a sweet-smoky depth, curry powder for its earthiness, or fennel seeds for a subtle aniseed note.
You can also go down the herby route. Rosemary offers a sharp, piney aroma, thyme gives a woodsy lift with a mint-like edge, and oregano introduces a peppery bitterness. Coriander and basil are fresher, with brighter, citrusy notes. Leaning green with herbs works especially well as a topping for lighter dishes, like salads or roasted vegetables.
If you are after a sweeter version, we have a few ideas for you as well. Mix the pumpkin seeds with cinnamon, cardamom, vanilla, sugar, a little butter, maple syrup, or honey. Give them a good toss before roasting, and they will come out with a light caramel-like coating. And on another day, you simply want to sprinkle them over yoghurt, fold them into desserts, or add them to your porridge for a bit of crunch. You can even mix them into homemade granola or muesli with oats, chopped nuts, dried fruit, and a few chocolate chips.
