Roast Pumpkin Seeds Yourself: Recipe For Pan And Oven

For home-roasted pumpkin seeds, all you need is a pan or oven and a little patience. With this recipe, you can easily make a healthy snack.

Pumpkin season begins in autumn. The sweet meat is good for casseroles or soups – but the seeds usually end up in the garbage. That doesn’t have to be the case: You can roast pumpkin seeds lightly and eat them as a snack. They are also good as a topping for soups and salads or as an ingredient in bread.

Before roasting: Loosen and dry fresh pumpkin seeds

You can roast dried pumpkin seeds from the supermarket immediately.

However, if you use fresh kernels, you must first prepare them and remove the kernel from the shell:

  • Use a spoon to get the pumpkin seeds out of the pumpkin.
  • Roughly remove fibers and pulp by hand.
  • Rub the cores together to loosen more fibers.
  • Put the pumpkin seeds in a sieve and rinse off the remaining pulp.
  • Now lay the kernels out on a cloth.
  • Let the pumpkin seeds dry in a warm place for at least 24 hours.
  • Now you can break open the pumpkin seeds individually and remove the shell.

Roast the pumpkin seeds in the pan

You don’t need oil or butter to roast pumpkin seeds in a pan. Because the kernels themselves contain enough fat not to burn. However, make sure to heat the pumpkin seeds gently. How to proceed:

Put the pumpkin seeds in a coated pan.
Heat the pan over medium-high, stirring the kernels regularly.
After about five minutes, the pumpkin seeds should be lightly browned and fragrant.
Now you can take them out of the pan onto a plate and let them cool.

Roasting pumpkin seeds: alternative recipe without peeling

Is it too difficult for you to break open the shells individually? Then roast the pumpkin seeds whole in the pan. All you need is some frying oil so that the shells don’t burn in the pan.

In a medium-sized skillet, add 8 to 10 tablespoons of oil.
Now add the pumpkin seeds and stir well.
Close the lid and heat the pan on high.
Now the shells should pop open one after the other. Once most of the shells are open, you can remove the pan from the heat.
Tip: You can season the pumpkin seeds with salt and spices while they are still in the pan. Sugar, cinnamon, and nutmeg also go well with the snack.

Roast the pumpkin seeds in the oven

Roasted pumpkin seeds are also easy to bake in the oven:

Mix the peeled pumpkin seeds with olive oil and salt.
Spread the kernels evenly on a greased baking sheet.
Roast the pumpkin seeds at 160 degrees for about 15 to 20 minutes. Turn them several times during this time so they brown evenly.

Tips for buying pumpkins

Which pumpkin seeds are suitable? In principle, you can roast the seeds of any commercially available squash. However, varieties with large grains are particularly suitable.
The right time: You can buy many types of pumpkin from regional dealers. In Germany, for example, the Custard White is harvested in August, and the Hokkaido pumpkin from September. More information: Pumpkin season: When the pumpkin season really starts
Zero Waste: With some varieties you can eat not only the seeds, but also the pumpkin skin. These include, for example, the Hokkaido and the butternut squash.

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