Roasted pumpkin seeds are really easy to make. They are great as a healthy snack or you could use them as a topper for your pumpkin soup.
Pumpkin seeds are highly nutritious and full of so many health benefits. They will last for up to 3 months in an airtight container, storing at room temperature.
Check out the below links on how to make pumpkin soup and pumpkin puree. I like to ensure that I use all of the pumpkin, leaving only the skin and the fibres.
Ingredients
- Pumpkin Seeds
- Olive oil
- Salt
- Pepper
- Chilli powder
- Cayenne Pepper
- (seasoning is your personal preference. I made these to match my soup.)
Method
- Pre-heat your oven to a gas mark 5 / 200C / 400F
- Wash the seeds in a colander, ensuring to remove all the fibers.
- Dry with a towel and place onto a baking tray.
- Drizzle a tiny amount of oil onto the seeds. Add your chosen seasoning. Using your hand’s mix together the seeds and seasoning.
- Place into the oven for around 15 minutes or until brown.
- Once fully cooled place into an airtight container.
Links
Not only is pumpkin soup great on those cold winter nights, pumpkin is also highly nutritious. In the UK we don’t get pumpkin all year round, so I like to buy it in bulk and freeze it. Either as a soup, in chunks or as a pumpkin puree. Soup will last in the freezer for around 2-3 months, fully thaw in the fridge before using. You can also store in the fridge for 3-4 days, ensuring you use an airtight container.
And not only is pumpkin good for us, but it’s also very nutritious for your dogs. I like to freeze some pumpkin puree portions, especially for my boy Newton.
