The average pumpkin contains around 500 seeds. These seeds are a great source of protein, magnesium and zinc, so be sure to save them after carving or roasting.
SWEET & SPICY SEEDS
- 200g fresh pumpkin seeds
- 1 egg white
- Half tsp cayenne pepper
- 75g natural cane sugar
- Half tsp fine sea salt
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- Whisk the egg white, sugar, cayenne and salt together in a bowl. Add the seeds and mix well.
- Preheat the oven to 190C/gas mark 5.
- Drain any excess egg white off through a sieve and place the seeds in a single layer on a baking sheet.
- Bake for 12 minutes or until golden, turning the seeds halfway through.
- Remove from the oven and toss with extra sugar, cayenne and salt to taste.
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CURRIED PUMPKIN SEEDS
- 200g pumpkin seeds
- 1 egg white
- Half tsp fine sea salt
- 2tsp curry powder
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- Whisk the egg white, curry powder and salt together in a bowl. Add the seeds and mix well.
- Preheat the oven to 190C/gas mark 5.
- Drain any excess egg white off through a sieve and place the seeds in a single layer on a baking sheet.
- Bake for 12 minutes or until golden, turning the seeds halfway through.
- Remove from the oven and sprinkle with the extra salt to taste.
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BLACK TEA & BUTTER SEEDS
- 200g pumpkin seeds
- 3 tbsp unsalted butter, melted
- Half tsp fine sea salt
- 1 tsp loose-leaf black tea, ground to a powder
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- Preheat the oven to 190C/gas mark 5.
- Mix the butter and salt together in a bowl. Add the seeds and mix well.
- Place the seeds on a baking sheet in a single layer. Bake for 12 minutes or until golden, turning the seeds halfway through.
- Remove from the oven, sprinkle with the ground tea plus extra salt to taste.
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