Smoky Roasted Pumpkin Seeds

Traditionally we Scots are supposed to hollow out turnips on Halloween and make them into lanterns with scary faces.  Have you ever tried to hollow out a raw turnip?  It’s not easy.  Not easy at all.   So, I for one am glad that the North American version, using a softer and already partly hollow pumpkin, is becoming the lantern of choice over here too.

There was very little swearing to be heard as I carved this year AND I was left with a heap of seeds and flesh to play with.  Fantastic.

Here’s what I did with the seeds.

Smoky Roasted Pumpkin Seeds

Pumpkin seeds

Smoked Salt

Smoked paprika

Cayenne pepper

  • Scoop the seeds out of the pumpkin and rinse to get rid of most of the stringy bits.  Pat dry.
  • Pre-heat your oven to 180 oC .
  • Drizzle a little olive oil on a baking tray and toss the seeds in it to coat.
  • Sprinkle generously with smoked salt and smoked paprika.  Go easy on the cayenne.
  • Roast in the oven, tossing occasionally, until dried out and crisp (about 15 mins).
  • Eat in private so you don’t have to share. 😉


3 thoughts on “Smoky Roasted Pumpkin Seeds

  1. They look delicious and I’m with you on eating in private! Yum! I didn’t bother with a pumpkin this year. Now, I’m wishing I did.

  2. I love these! I once served them at a party but no one touched them. Later on I found out that everyone thought they were cocoa pops! Hard to imagine … but I had used the green seeds and lots of paprika. Oh well, they all missed out on the deliciousness.

  3. Ohhh, just made these and they were fabby.

    I didn’t have any of the fancy salt so made do with plain, no problem. I used a little too much chilli for the rest of my family but fine for me ; )

    Tonight I’m making your ‘spaghetti with slow roasted tomatoes and basil.’

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