Do not throw away pumpkin seeds! Instead, roast them. Roasted pumpkin seeds are a healthy snack, a source of magnesium, iron, zinc and unsaturated fatty acids, as well as B vitamins. They can be added to soups, salads, sauces, cakes and desserts. How to roast pumpkin seeds?

Roasted pumpkin seeds


  • pumpkin seeds
  • olive oil
  • salt
  • with other spices: smoked paprika, chillies, cayene pepper


After cleaning the pumpkin, you must separate the seeds from the remaining pulp. This is the longest part of the preparation process and requires patience. Throw away the empty or damaged stones at once, leave only the nice and firm ones.

After cleaning, put them in a colander and rinse under water. Then put into a pot, cover with water so that it covers the stones and cook for 10-15 minutes.

After cooking, drain the water and spread the seeds to dry slightly. Then sprinkle them with olive oil and a large pinch of salt. Olive oil with salt should cover the stones, so it’s best to mix them with your hands.

Put the prepared stones in the oven preheated to 200 ° C and bake for 25 minutes. Then turn off the oven and leave the stones in it for another 10 minutes.

After removing the stones you can also sprinkle with your favorite spices. Pips can be eaten together with a crunchy crust.

How to roast pumpkin seeds?

Revolutionary roasted stones


  • 1/4 cup aquafaby, i.e. chickpea water
  • 1/2 teaspoon maple syrup or agave syrup
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot pepper
  • 1/2 teaspoon sweet pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon chili
  • 1 cup pumpkin seeds


Heat the oven to 180 degrees. Add all ingredients except pumpkin seeds to the bowl and mix thoroughly with a whisk until they combine into a smooth sauce. Add pumpkin seeds, mix again and pour the whole onto a large baking tray lined with baking paper.

Insert the baking tray into the preheated oven and bake for 8-12 minutes – do not leave the oven during the process, because the stones should be mixed every 2-3 minutes. When the seeds are very swollen and fragrant, remove them from the oven and set aside to cool.

Pour the cooled stones into a jar and use for everything you feel like. In a jar, they last for up to a month.

Tips, or what to eat so baked pumpkin seeds?

With pumpkin, carrot, tomato, asparagus cream, or even with cabbage soup, pea soup, bean soup, krupnik or potato soup or any other favorite soup.

With hummus, ajvar, pumpkin paste, red bean paste, with bean lard, vegetable pate or other favorite paste.

With ripe avocado, tomato salad, watermelon salad, cherry salad, boiled bean, green beans, roasted carrots, baked sweet potatoes and finally with lettuce from spinach, blanched kale, chicory, endive or other favorite salad.

With fried millet, with fattening, with lard, with your favorite vegetable stew, with baked beans, with kaszotto, with pumpkin noodles, with pasta with mushrooms, with tagiatelle bolognese or spahgetti pomodoro.

Or simply with whatever you fancy.


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