Pumpkin seeds are a powerhouse loaded with magnesium, manganese, copper, protein, zinc and many more. Garnish your soups with them, toasts or just a have them as a snack!

Prep time: 5 mins + 15 mins (roasting)

Pumpkin seeds
Neutrally flavored oil- E.g: Sunflower oil
Black pepper


  1. Scrape the seeds and the strings of the membrane from the pumpkin.
  2. Rinse the seeds in a bowl of water.
  3. Spread them onto a baking tray.
  4. Add a touch of oil.
  5. Sprinkle salt and black pepper.
  6. Add cayenne pepper or chilli flakes or any spices you fancy- Optional.
  7. Mix together until well-coated.
  8. Bake at 180°C (350°F) for around 10-15 minutes, or until lightly golden brown.
  9. Leave to cool before you store in an airtight container.


  • The seeds burn quickly, keep an eye on them.
  • Shovel around every 5 mins to roast them evenly.
  • you can do the same to butternut squash seeds and pumpkin cousins.

    My current favorite snack!

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