Ingredients

The following ingredients have 85 Servings
  • 1 medium/large sized pumpkin (yields about 85 – 100 g of seeds)
  • 1 tsp rapeseed oil (I use cold pressed)
  • Freshly ground sea salt

Instruction

  • Using a small sharp knife at an angle cut a lid from the top of the pumpkin.
  • Scoop out all the seeds with a large metal spoon (I find a serrated one even better) and place in a bowl.
  • Pick out any large clumps of pumpkin “string”. (I was lucky, there was barely any stuck to the seeds).
  • Put the seeds in a sieve and rinse with cold water to remove the last of the pumpkin “string”.
  • Then put the seeds in a small pan half filled with water with a pinch of salt.
  • Bring to a boil and boil for 10 minutes.
  • Preheat oven to 200°C along with a large baking tray.
  • Drain the seeds in a sieve (or colander but why dirty another utensil)!
  • Tip the boiled seeds onto a clean kitchen towel (or paper towels) and pat to remove excess moisture.
  • Put the seeds in a bowl and pour on 1 tsp of rapeseed oil and a good grinding of sea salt.
  • Stir well to coat the seeds.
  • Spread the pumpkin seeds over the preheated baking tray in a single layer and bake for about 10 – 15 minutes until lightly golden. (My large seeds took 12 minutes).
  • Cool a little and enjoy whilst warm or allow to cool on the baking tray before eating and/or storing.