Roasted Pumpkin Seed From Leftover Pumpkin – Respect Food

Roasted Pumpkin Seed From Leftover Pumpkin

How do you use the seeds leftovers after carving out your pumpkin? Here's a recipe to turn those leftover seeds into a delicious and nutritious soup.

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35 Min.


350 ml leftover pumpkin seeds
2 tsp fine sea salt, plus more for serving
2 tsp olive oil, melted coconut oil or nut oil like walnut
2 tsp spice blends such as curry powder, harissa and chilli powder


Heat the oven to 180 C. Line a baking sheet with parchment paper.

Fill a medium saucepan with about 2 cups of water and season with 2 tsp salt. Bring to a boil.

Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.

Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.

Scatter the seeds onto clean dishcloths and pat them dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.