Happy & Healthy

WHAT TO DO WITH THOSE PUMPKIN SEEDS?

So it's pumpkin time. And I'm currently using them everywhere. Pumpkin soup, salad with warm pumpkin, savory pie, pumpkin cake (do you want the recipe? Let me know) and yes, I could go on like this for a while. Oh, and let's not forget my ultimate autumn drink.

But what do you actually do with the pumpkin seeds after you've carved that huge orange thing? Just throw them away, I hear you thinking. From now on, you won't do that anymore. Those pesky little seeds that you still find everywhere after cleaning are not only extremely healthy, they're also super tasty.

“The roasted seeds are great over a salad or in soup”

Just follow my step-by-step plan and you'll never have to buy a bag of pumpkin seeds at the supermarket again.

1. Scoop the seeds out of the pumpkin and put them in a sieve. Rinse them clean so that all the pulp comes off the seeds. Then let the sieve drain on a clean tea towel.
2. Fill a pot with water and bring it to a boil. Add the pumpkin seeds and cook them for 5 to 10 minutes. Remove the seeds from the water and let them dry on a piece of kitchen paper.
3. Put the seeds in a bowl and add a tablespoon of olive oil, pepper, salt, and possibly herbs. I love smoked paprika combined with cumin and cinnamon.
4. Preheat the oven to 180 degrees and spread the seeds out on a piece of baking paper. Place the seeds on a baking tray and bake them until golden brown for 8 to 10 minutes.
5. Are you a sweet tooth and craving a tasty snack? Then take the seeds out after 5 minutes and sprinkle them with a little honey or maple syrup. Put the baking tray back in the oven for another 3 minutes; not too long, or the honey/maple syrup will burn.

The roasted seeds are great over a salad or in soup, but they are also the perfect snack on the go. Oh, or of course in your favorite granola...

Here you go!