When your option for flavours is limited, every simple idea matters!
I made soup yesterday (recipe to come!) and absolutely hate to waste anything. As I trimmed the pumpkin I saved the seeds and turned them into a delightful snack and also a brand new flavour topping.
ROASTED PUMPKIN SEEDS
Pumpkin seeds - that's it!
1. Remove seeds from the pumpkin and drop them into a small bowl of water
2. Let them soak for a little bit and then swish them around to dislodge the last bits of pumpkin
3. Dry seeds with paper towel
4. Spread on a tray or in a metal baking dish and bake in a moderate oven (180°C/350°F)
5. Check on your seeds every five minutes or so and remove them when golden
6. Get them off the tray straight away (or they will continue to cook) and cool
7. Eat them as they are (a fabulous snack!) or blitz them in a blender to make pumpkin dust which is fabulous on vegetables or sprinkled on soup.
If you can tolerate sea salt, this dust is lovely with a tiny pinch added.
Enjoy ❤️
Post script: A plain bowl of rice is fabulous with a pinch of sea salt and pumpkin dust!
5. Check on your seeds every five minutes or so and remove them when golden
6. Get them off the tray straight away (or they will continue to cook) and cool
7. Eat them as they are (a fabulous snack!) or blitz them in a blender to make pumpkin dust which is fabulous on vegetables or sprinkled on soup.
If you can tolerate sea salt, this dust is lovely with a tiny pinch added.
Enjoy ❤️
Post script: A plain bowl of rice is fabulous with a pinch of sea salt and pumpkin dust!
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| Pumpkin dust on my soup! Delicious. |
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