Roasted pumpkin seeds are delicious on their own as a snack or as a beautiful garnish to a nourishing fall soup! The recipe is simple and you can get creative with the spices and seasoning depending on your favorite flavor of the season or the dish that they will be beautifying! Another fun way to use roasted pumpkin seeds is to add them to a homemade granola.
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Ingredients
- 1 cup raw pumpkin seeds (pepitas)
- 1 TBS olive oil or coconut oil or avocado oil
- 1 tsp sea salt
- 1 pinch cracked pepper
- 1 tsp paprika optional
Ingredients
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Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place parchment paper on baking sheet.
- Pour pumpkin seeds into bowl and mix with all remaining ingredients until well coated.
- Spread coated pumpkin seeds on parchment lined baking sheet spread out in thin layer and bake at 350 degrees Fahrenheit for 10 minutes. Monitor oven-- if pumpkin seeds start to pop then reduce heat to avoid burning.
- When ready, remove from oven and let cool before enjoying as a snack or garnish for your favorite salad or pureed soup.
Recipe Notes
Get creative with the seasoning! You can use ground cumin or curry spices to get a different flavor for your roasted pumpkin seeds. You can also make them autumn flavored and sweet by adding pumpkin spices like cinnamon, nutmeg, all-spice, and ground clove and then a touch of maple syrup or maple sugar or honey.