It's all about pumpkins because it's autumn after all! Mancarves pumpkins,decorated with pumpkinsandprepares numerous delicacies. Unfortunately, pumpkin seeds are rarely given any attention during preparation and they usually end up in the trash. And that's really a shame, because the kernels not only taste exceptionally good, but also contain important nutrients such as zinc, magnesium, iron and selenium, B vitamins, vitamin E and a full 25 g of protein per 100 g, which athletes in particular are very happy about becomes. There are also antioxidants - a real superfood that is far too good to throw away! Instead, you can roast the pumpkin seeds and we will explain how you can do that.
Anyone who has ever taken apart a pumpkin knows that the seeds are connected to the pulp and also to each other by fibers. If you want to roast pumpkin seeds yourself, you must first remove these fibers. To do this, you can either spread the fiber mass with the cores on a surface in a warm and dry place, let it dry and then simply remove the cores or wash the fibers off. Some of the cores fall off on their own. Simply shake the fibers out over a bowl or other container. Then put the mixture in a bowl with water and knead everything well.
The cores that come off then float on the surface of the water. Take them out, spread them on one half of a dry, clean kitchen towel and fold it over to rub the remaining pulp from the seeds. You can also use a sieve for the leftovers.
Dry and roast pumpkin seeds
Then you still have to dry the kernels (if you haven't already done this to remove the fibers). You can use a shallow dish, a dehydrator, or the residual heat in the oven after baking or cooking something else in it. Or you can set the oven to 180 to 200 degrees and dry the kernels for 20 minutes, turning them once halfway through. The kernels should be a certain distance apart or not overlap each other so that they can dry evenly. Then let them cool thoroughly before snacking.
You can also roast the pumpkin seeds afterwards. The only question that remains is: how do I roast pumpkin seeds? We'll explain that to you now! By the way, you can also eat the seeds raw.
Roast pumpkin seeds in the pan or in the oven?
So, how do you roast pumpkin seeds? You have the choice between the pan and the oven - both are suitable for this purpose. You can use the seeds of any pumpkin. These also include the popular Hokkaido or Butternut. The former scores with its large number of cores.
In the pan
Nuts and seeds are high in fat, so you don't need additional fat when roasting pumpkin seeds in the pan. Put them in a non-stick pan and heat them over medium heat. When you roast pumpkin seeds in the pan, you should stir continuously, otherwise the seeds will burn quickly because you are not using any fat. Once the pan is hot, it will take about 3 to 4 minutes for the seeds to finish roasting. You will notice this when they start to turn slightly brown and smell fragrant. Then take the kernels out of the pan straight away because the residual heat would be enough to burn them.
In the oven
Would you like to roast pumpkin seeds?in the oven, you still need additional fat. Sunflower oil, for example, is well suited and you can even mix it with additional spices to make even tastier seeds. For 150 g of kernels you need around 1 to 2 tablespoons of oil. Mix both together, line a baking tray with baking paper and distribute the seeds evenly. Then you can roast the pumpkin seeds in the oven at 180 degrees top and bottom heat. After 20 to 25 minutes you will be ready, but don't forget to turn the kernels once after 10 minutes. They can then be stored in an airtight container for several weeks.
With spice mix
If you want to season them before you roast the pumpkin seeds in the oven, you can put together a mix of herbs as you like. Paprika, garlic powder, oregano, pepper and salt, thyme and onion powder are all possible. Or think of something of your own!
Pumpkin seeds roast sweetly
If you want to roast sweet pumpkin seeds, you have to do it in a pan. To do this, heat a tablespoon of oil in a pan, add 100 to 150 g of seeds and then 2 tablespoons of sugar and a pinch of salt. You can adjust the amount of sugar to suit your taste. While stirring constantly, let the sugar melt and caramelize. Take the kernels out of the pan immediately, as sugar burns really quickly, and let them cool thoroughly.
Here too you can vary the ingredients. Brown sugar or maple syrupwith cinnamonFor example, it also tastes wonderful.
Roast pumpkin seeds for soup
After you roast the pumpkin seeds, you can snack on them at any time. However, if you don't want to nibble on the finished kernels, insteadfor soupsor use as a topping for other treats, you still need to peel them after roasting. A fiddly job, but worth it! You need to use scissors to cut off the wider tip of the shell and then open it with your fingers. Remove the core.
