These roasted spiced pumpkin seeds are the perfect light savory nibble, I’m a little bit addicted to them – have been making pumpkin soups and risottos just so that I have seeds to use up! These are great because you can roast them in the oven whilst the flesh of the pumpkin roasts, and you can play with spices to get a flavour you love. AND they keep for a week or two in an airtight container at room temperature. Plus I have been reading that pumpkin seeds are good for you – WIN.
I love making up spice mixes, I keep them in old spice jars, but it does lead to confusion when a jar says cinnamon on the side but has Za’atar spice mix inside…need to buy some labels! But if you have less time or are not as enthusiastic with a pestle and mortar as I am, then you can purchase some spice mixes ready-made from supermarkets or online, I just don’t find these have nearly as good a flavour as freshly making your own. And making spice mixes makes the kitchen smell amazing!
I added the garlic granules as I felt that it really added to the flavour – but if you have meetings the next day you can always omit the garlic element. If you are adding the garlic, go steady – it is really easy for it to overpower the other spices and you end up with garlicky pumpkin seeds.
I have a confession. The roasted spiced pumpkin seeds in the picture look a little scarce because I could not stop eating these as I photographed, so if you are looking at my pictures thinking – ‘that’s not a lot of pumpkin seeds’ now you know the reason why. In my defence they are delicious.
- Seeds of a medium to large pumpkin
- 1 Clove
- 1 Pinch of Dried Chilli Flakes
- ½ Teaspoon of Coriander Seeds
- ½ Teaspoon of Cumin Seeds
- ¼ Teaspoon of Fenugreek Seeds
- ½ Small Cinnamon Stick
- 1 Cardamon Pod
- Pinch of Salt
- 15g Unsalted Butter
- ¼ Teaspoon of Garlic Granules
- Preheat the oven to 190'C.
- Cut the pumpkin in half and scoop out the seeds, place them in a sieve and rinse thoroughly.
- Place the cumin, coriander and fenugreek seeds into a dry frying pan, set to a medium heat.
- Add the cinnamon stick, cardamon pod and clove to the pan and stir. After a few minutes once the spices are giving off lovely a lovely aromatic smell, turn off the heat.
- Pour the spices into a spice grinder or pestle and mortar and grind - the cinnamon will remain in small shards, and the cardamon pods will flatten out but try to get the mixture as finely ground as possible.
- Add the chilli flakes, garlic granules and salt to the ground spices and stir.
- Place the pumpkin seeds in a small saucepan of boiling water, and boil for 10 minutes.
- Drain the seeds, pat dry with a tea towel or paper towel.
- Place the butter in a medium sized microwavable dish, and heat until melted.
- Add the pumpkin seeds to the butter, along with the spice mix.
- Mix together so the seed are all coated.
- Pour onto a baking tray, making sure the seeds are in a single layer and roast for 25 - 35 minutes. Give them a stir halfway through cooking.
- Taste them after 25 minutes to see how crunchy they are or if they need a little longer. You may decide to add a little more salt if needed.
- Remove from the oven and enjoy!