How to cook pumpkin seeds

Chelsie recommends using small or medium-sized seeds. Some larger seeds may be too tough to eat, although generally all seeds are suitable for consumption, so make a judgement call based on the seeds you’re faced with. Seeds straight from the pumpkin are usually white and they look different to the dark green seeds you see in packets. This is because the dark seeds are the inner kernel, and they’re so tricky to extract that we advise against it. You can add lots of different flavours to your seeds before roasting. Try paprika, chilli, cumin or a little brown sugar and honey for candied seeds. Alternatively, just season with rock salt and pepper. Our Chinese spiced seed mix is flavoured with five-spice powder and makes the perfect healthy snack to nibble on while watching TV. How to store pumpkin seeds The roasted seeds will stay fresh in an airtight container for up to three days. After that, they might lose their crunch. How to eat pumpkin seeds Your roasted seeds will taste great sprinkled over salads or vegetable side dishes. Served as a snack with drinks as a healthier alternative to nuts. Or mixed with dried fruit and nuts to create a trail mix for packed lunches.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To clean the seeds, tip them into a sieve and wash under cold running water, pulling away any of the pulp from the pumpkin to discard it. Don’t worry if it doesn’t all come off, as it will once the seeds are boiled.

Step 2

Boil some salted water in a large saucepan, add the cleaned seeds and boil for 5-10 minutes depending on the size, then drain on a kitchen towel.

Step 3

Toss the drained seeds with a little oil, some seasoning and spread evenly across a large baking sheet

Step 4

Roast the seeds at 180C/gas 4 for about 8-10 minutes.

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