How Can I Roast Pumpkin Seeds?

Whatever method you use to roast pumpkin seeds, after scooping them out of the pumpkin with a tablespoon, you need to scrape the flesh out of them. To do this, put them in a sieve and hold everything under running water. Then rub the seeds dry and let them dry on a kitchen towel for several hours. You can then use the pan to roast the pumpkin seeds. To do this, cover the base with a little olive oil, heat everything up, and add the pumpkin seeds so that they do not lie on top of each other. Season to taste – a chili is an option, for example. You should always use salt, as it brings out the aroma of the fresh pumpkin seeds when roasting them. Stir regularly and, if in doubt, turn the temperature down a little to avoid burning. After about five to ten minutes everything should be ready. You can now use the toasted pumpkin seeds. You can combine them almost at will. For example, pumpkin seeds can be roasted and used for soup. This works particularly well with our recipe for pumpkin cream soup.

Dry and roast the pumpkin seeds

It is particularly important that they are dry when you roast pumpkin seeds yourself. If the surface is damp, the remaining water will evaporate first and the roasting process will not start. So give the pumpkin seeds time. One trick to removing stubborn pulp is to soak them in lightly salted water overnight. On the one hand, the fibers detach better, at the same time the salt unfolds its full effect and intensifies the aroma of the kernels. Once properly dried, it does not necessarily have to be the pan. You can also roast pumpkin seeds in the oven. To do this, spread them out on a baking sheet and expose them to 160 degrees warm circulating air for around 15 minutes. After about five minutes turn everything. Also, keep checking that nothing is burning. You can then use the seeds as a garnish for our pumpkin quiche, for example. Use non-roasted variants for our pumpkin seed pesto.