How to cook pumpkin seeds at home

Votes: 28

Photo of the dish: Levi Brown

Nutritional value per serving:

Serving size: 100 gr.
Calories 446, total fat 19.4 G., saturated fats G., proteins 18.6 G., carbohydrates 53.8 G., fiber G., cholesterol mg, sodium mg, sugar G.

Our step-by-step photo recipe will teach you how to properly prepare pumpkin seeds at home.

Pumpkin seeds are edible, so save them when you're making your Halloween pumpkin. Use them as decoration or as a snack. Pumpkin seeds consist of two parts: the crisp white shell and the green seeds. Both parts are edible. They're rich in minerals, protein, and fiber. It's a delicious treat!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pumpkin
Olive oil
Cinnamon
Sugar
Garam masala
Raisin
Smoked paprika
Almond
Parmesan cheese
Oregano
Chili seasoning
Cumin
Brown sugar

Ingredient Substitution Suggestions

Recipes with similar ingredients: pumpkin seed

Cooking the dish according to the recipe:

Remove the seeds from the pumpkin and clean out the fibers.

Preheat oven to 150°C. Using a spoon, scrape the fibers and seeds out of the pumpkin into a bowl.

Separate the seeds from the fibrous part, rinse them in a colander under cold water, then shake off the excess water. Avoid blotting them with paper towels, as the paper will stick to the seeds. A cotton kitchen towel will do the trick.

Spread the seeds in a single layer on a greased baking sheet and roast for 30 minutes to dry them out.

Toss the seeds with olive oil, salt, and spices of your choice (see below for options). Return to the oven and roast until crisp and golden, about 20 more minutes.