Try at home recipe… Roasted Pumpkin Seeds

We’ve been enjoying cooking these over the campfire this week. With Halloween fast approaching here’s a recipe that makes sure none of the pumpkin gets wasted!

Pumpkin seeds are composed of two parts; the cream-coloured shell and the kernel which is olive green in colour. Both are edible, so you can’t go wrong roasting the whole seed.


  • Rinse and dry all the seeds from your pumpkin
  • In a mixing bowl coat the seeds in a little olive oil and add a seasoning of your choice. They are just as delicious with no oil or seasoning at all, if you prefer. How about: Salt & peppe, Soy sauce, Chilli flakes, Soy sauce & honey, Garlic powder, Paprika, Wasabi!
  • Spread out on a large baking tray 
  • And bake in the oven at 170 degrees for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are ready!
  • They can also be cooked in a frying pan on the stove top or on a campfire!