Oct 19, 2015, Updated Nov 15, 2022
Time is flying, we are in second half of October already. I am sure you all must have pulled out your Halloween decorations by now. It’s so funny but all these years we lived in high rise apartments and I never saw any halloween decor. I mean there was stuff in front of the building and reception area but I never anyone put stuff in front of their apartments. But this year it’s so different. We bought our own house and now live in an area with single family houses all around. When I go for my morning walk these days, I see all kinds of halloween decor in front of the houses. People are so creative and some of the decors are seriously amazing. What I also noticed that almost everyone has kept cute little pumpkins outside their homes and while I haven’t kept one outside yet, I am definitely playing around with it a lot in kitchen these days. The other day I got these cute little sugar pumpkins from Trader Joe’s and while I used it to make a delicious soup I couldn’t resist roasting the seeds inside it. Do you guys throw the pumpkin seeds? If you do, then please STOP now! They are so delicious, and so perfect to top your soups and salads. And they also make such a healthy snacking option.
I decided to make these spicy roasted pumpkin seeds from the seeds that were left after roasting my pumpkin. I have been munching on them since then and I also put some on top of my pumpkin soup (recipe coming soon!). The thing with pumpkin seeds is that they are very slimy when you scoop them out of the pumpkin. There are 2 things that you can do for this –
- boil them and then pat dry them using a kitchen towel. That’s what I did and since I had only 1/2 cup it wasn’t too much of a task.
- if you have lot of pumpkin seeds, boil them and then leave them to dry overnight.
These spicy roasted pumpkin seeds will turn out perfect if you follow the above steps. They will be crunchy and perfect to snack on! Method Place the leftover pumpkin seeds in 1.5 cups of boiling water. Add salt to it and let it boil for 10-12 minutes. Remove seeds from stove top and pat dry them using a kitchen towel. Transfer the seeds to a bowl, add oil, cumin powder, cayenne pepper, smoked paprika and salt. Transfer the seeds to a baking sheet lined with parchment paper/silicone mat.
Roast the pumpkin seeds at 300 F degrees for 35-40 minutes, stirring every 10 minutes or so. They will be really crispy by then. Store the pumpkin seeds in an air tight container and enjoy!
- Adjust spice level to taste. Add more cayenne for spicier pumpkin seeds. Spicy Roasted Pumpkin Seeds
title: “Spicy Roasted Pumpkin Seeds " ShowToc: true date: “2024-10-05” author: “Robert Gorman”
Oct 19, 2015, Updated Nov 15, 2022
Time is flying, we are in second half of October already. I am sure you all must have pulled out your Halloween decorations by now. It’s so funny but all these years we lived in high rise apartments and I never saw any halloween decor. I mean there was stuff in front of the building and reception area but I never anyone put stuff in front of their apartments. But this year it’s so different. We bought our own house and now live in an area with single family houses all around. When I go for my morning walk these days, I see all kinds of halloween decor in front of the houses. People are so creative and some of the decors are seriously amazing. What I also noticed that almost everyone has kept cute little pumpkins outside their homes and while I haven’t kept one outside yet, I am definitely playing around with it a lot in kitchen these days. The other day I got these cute little sugar pumpkins from Trader Joe’s and while I used it to make a delicious soup I couldn’t resist roasting the seeds inside it. Do you guys throw the pumpkin seeds? If you do, then please STOP now! They are so delicious, and so perfect to top your soups and salads. And they also make such a healthy snacking option.
I decided to make these spicy roasted pumpkin seeds from the seeds that were left after roasting my pumpkin. I have been munching on them since then and I also put some on top of my pumpkin soup (recipe coming soon!). The thing with pumpkin seeds is that they are very slimy when you scoop them out of the pumpkin. There are 2 things that you can do for this –
- boil them and then pat dry them using a kitchen towel. That’s what I did and since I had only 1/2 cup it wasn’t too much of a task.
- if you have lot of pumpkin seeds, boil them and then leave them to dry overnight.
These spicy roasted pumpkin seeds will turn out perfect if you follow the above steps. They will be crunchy and perfect to snack on! Method Place the leftover pumpkin seeds in 1.5 cups of boiling water. Add salt to it and let it boil for 10-12 minutes. Remove seeds from stove top and pat dry them using a kitchen towel. Transfer the seeds to a bowl, add oil, cumin powder, cayenne pepper, smoked paprika and salt. Transfer the seeds to a baking sheet lined with parchment paper/silicone mat.
Roast the pumpkin seeds at 300 F degrees for 35-40 minutes, stirring every 10 minutes or so. They will be really crispy by then. Store the pumpkin seeds in an air tight container and enjoy!
- Adjust spice level to taste. Add more cayenne for spicier pumpkin seeds. Spicy Roasted Pumpkin Seeds
