How to Roast Pumpkin Seeds

All too often, snacks are either disappointingly bland or incredibly unhealthy. There’s rarely a middle ground. That is until you learn how to roast pumpkin seeds. They’re slightly salty, earthy, crunchy, moreish and not too bad for you.

What’s great is that once you learn how to roast pumpkin seeds, you can adapt, adjust and tweak for the flavours you love (more on that to come). And they’re not only a healthy snack but are a great topping for salad and soups.

But first, it’s time to learn the basics with my simple recipe for roasted pumpkin seeds seasoned with salt and smoky paprika. Use this recipe the first time and then, next time, you can experiment with different spices and herbs.

What You’ll Need to Roast Pumpkin Seeds

To roast pumpkin seeds, you only really need the first 2 ingredients on the list. However, you can elevate them by adding just 2 common ingredients.

• Approx 225g Pumpkin Seeds: You can use pumpkin (or squash) seeds from inside a pumpkin you might be preparing. Just give them a rinse and pat dry.
• 1 tbsp Olive Oil: You’ll need some oil to help with the roasting process. This will add a subtle peppery flavour but will also help to crisp them up.
• 1/2 tsp Salt: Salt will make any snack moreish and that’s exactly what it does here. You don’t need much!
• 1/2 tsp Paprika: Paprika is an easy way to add a smoky warmth to anything. You only need a small pinch with pumpkin seeds.

How to Roast Pumpkin Seeds

Once you’ve got your 4 ingredients ready in front of you, you’ll need just 20 minutes or so to get them roasted:

1. Prepare the Seeds
   After removing the seeds from the pumpkin, rinse them under cold water to remove any pulp and strings. Dry them thoroughly with paper towels. You can skip this step if you’ve bought pumpkin seeds.
2. Mix with Seasoning
   Combine the cleaned pumpkin seeds with olive oil, sea salt, and paprika in a mixing bowl. Toss well to ensure the seeds are evenly coated.

3. Preheat
   Preheat your oven to 180°C. Spread the seasoned pumpkin seeds in a single layer on a baking tray lined with parchment paper.

4. Roast
   Place the baking tray in the oven and roast the seeds for 8 to 10 minutes. Shake the seeds halfway through to ensure even roasting. The seeds are done when they’re golden brown and crispy.
5. Cool
   Remove the seeds from the oven and allow them to cool on the baking tray. Once cooled, they will crisp up. You can help this further by adding a small pinch of salt.
6. Store
   Store any leftover roasted pumpkin seeds in an airtight container for up to a week.

Tips for Roasting Pumpkin Seeds

To ensure things go well, here are some tips I have for roasting pumpkin seeds. I’ve roasted enough of them to know what works well:

• Clean Seeds Fully: If you’re using seeds directly from a pumpkin, then drop them into a large bowl of water and move them around to remove as much pulp as possible. Drain, rinse with more cool water and then dry. Dry seeds are essential!
• Stir Regularly: Although you could stir the seeds midway through the roasting, shaking the tray more often can be a good idea to prevent any of the seeds from catching.
• Season After Roasting: Adding a pinch of salt as soon as they come out of the oven can help to crisp them up further.
• Spread In a Single Layer: To guarantee an even roast, you need to keep the seeds in a single layer. If you layer them up, you’ll have some burnt seeds and some completely raw seeds.
• Allow Time for Cooling: You might be tempted to eat the seeds straight from the oven but if you allow them to cool to room temperature, they will crisp up even more.
• Cool Fully Before Storing: If you store them in an airtight container, ensure they have cooled thoroughly. You don’t want condensation to form, making the seeds soggy.