Winter has waltzed into Sydney, prodding us with her icy fingers.
I don’t know about you, but whenever I’m chilled to the bone, my thoughts turn to hot chocolate, hearty slow-cooked roasts and simmering soups.
Spying a butternut pumpkin in our fridge, I set out to make a pot of creamy pumpkin soup.
But this post is not a recipe for pumpkin soup – you can find gazillions of them on the interwebs. This post is about pumpkin seeds.
You see, after dicing the pumpkin, I was about to chuck the seeds into the bin (the last time I threw them into our worm farm, they sprouted!), when an idea germinated: What if I can make something out of these pumpkin seeds..?
After all, I buy heaps of pepitas to add to our brekkie cereal… Five minutes on Google and I was good to go.
Here’s what you need to do to make moreish roasted pumpkin seeds:
1) Wash pumpkin seeds in a colander. Then soak seeds in water for 15-20 minutes. The stringy pumpkin flesh attached to the seeds should sink to the bottom while the seeds will float to the top, making it easy to clean.
2) Bring the clean seeds to a boil in salted water. Then let this simmer for ten minutes.
3) Drain and then pat dry with a tea towel.
4) Transfer seeds to a baking sheet. Mix one tablespoon of oil (olive, coconut, etc.) with your favourite spice blend and rub this into your pumpkin seeds. I used smoked paprika and Maldon sea salt, but you could also try sweet options like cinnamon and honey.
5) Spread out the seeds on the tray, making sure they don’t overlap.
6) Bake in a pre-heated oven at 180°C for 10 minutes. Remove. Toss seeds and bake for another 10 minutes.
7) Keep in mind that the inside kernels can get burnt, so do not overbake.
8) Once cool, they’re ready to enjoy! You can eat the entire pumpkin seed. No need to discard the outside shell which gets a lovely crunch. A perfect pick-me-up snack.
I sprinkled some over on – what else? – my pumpkin soup!
So tell me, do you like savoury or sweet treats? What’s your all-time favourite snack?