This is the first year I would have grown the pumpkin, used some of the flesh in soups and roasted the seeds plus given the waste to the wormery, which means technically zero waste and maximum use of the annual pumpkin and that feels pretty good.
I have also kept some of the seeds back so I can grow my own next year and hopefully I grow enough to share even more pumpkin delights, I didn’t grow enough for pumpkin pie for example so that’s on the cards for next year. Anyway, roasted pumpkin seeds.
It doesn’t get much easier than this, you scoop them out of the pumpkin, clean them and then spread them evenly on a backing tray and your good to go, below is what I opted to add, but you can get as creative as you like.
Savoury option:
- A generous glug of oil (I mixed olive and coconut oil)
- turmeric powder
- Garlic cloves
- Black pepper
- Cumin
- Sea salt
Depending on how many seeds you have will determine how much seasoning you add.
Pop them in the oven and in no time your have yourself the easiest savoury snack of the autumn 🤗.
Happy Halloween
Love you all
Matt