Roasted Pumpkin Seeds are a great snack or a really attractive garnish for all your Fall soups and recipes. A few weeks ago I had gone pumpkin picking so I decided to make roasted pumpkin seeds which I used for my Low Fat Pumpkin and Shrimp Bisque
To see how I made it and to get the recipe, keep on reading!
Roasted Pumpkin Seeds
The size depends upon how large your pumpkin is, mine made about 3/4 of a cup
the seeds from a medium size pumpkin (rinse and clean the seeds under cold water and drain them then let them sit out to dry a bit before roasting)
1 tbsp. light olive or canola oil
1 tbsp. chili powder
1 tsp. salt
You can even add a few drops of hot sauce if you like them really spicy
Preheat oven to 400 degrees. Add the oil, chili powder, salt and hot sauce (if using) to the pumpkin seeds. Stir to combine. Lay in a single layer on a sheet tray covered in foil. Bake until golden brown which is approximately 12 minutes. The seeds will probably make a popping sound which is totally normal.
recipe adapted from A Closet Cooking