Spiced pumpkin seeds recipe

  • Serves 2
  • 5 mins to prepare and 10 mins to cook, plus cooling
  • 142 calories / serving
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Don't throw away the seeds from your pumpkin this Halloween – turn them into a tasty snack with this easy recipe for leftover pumpkin seeds. Cumin and smoked paprika add gentle spice to the toasted seeds, which turn crispy when roasted in the oven. Serve as a simple snack or scatter over salads and soups for a little extra crunch. 

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Scoop out 80g of raw pumpkin seeds from the flesh. Remove any stringy bits from the seeds and rinse well with cold water. Pat dry with kitchen paper, removing as much moisture as possible.
  2. Toss the seeds in a bowl with the oil, cumin, paprika and salt until evenly coated. Spread out on a baking tray and roast for 10 mins. Allow to cool before serving.

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  • Ingredients

  • 4 tsp olive oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • pinch of sea salt
  • Energy 585kj 142kcal 7%
  • Fat 13g 18%
  • Saturates 2g 10%
  • Sugars 0g 0%
  • Salt 1g 17%

of the reference intake
Carbohydrate 3.1g Protein 5.3g Fibre 0.4g

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