Every year I make sure to carve a pumpkin to put out on my balcony for Halloween. I love adding little bits of decorations around the apartment and to have the pumpkin lit up. For me Halloween is more than scary outfits and trick or treat. It is the first real event of the Autumn and is the perfect opportunity to embrace those cold, dark winter nights with hearty stews and soups. I always buy extra pumpkins to match a big batch of Spicy Pumpkin Soup and there is nothing more comforting than coming home to a big bowl of delicious comfort food. But what surprises me is how many of us just throw away the seeds when carving our pumpkins. It seems such a shame to simply throw the seeds away to make room for a tea light. Pumpkin seeds are so delicious and very easy to season and roast. My favourite are Cinnamon Roasted Pumpkin Seeds that I use as a topping on my porridge. But these Paprika and Oregano Pumpkin Seeds are the perfect snack to pack up in a box and take to work.
I use Hungarian smoked paprika and some good quality Greek dried oregano. I also season with quite a bit of sea salt which makes these little seeds very hard to put down! I love the salty kick with the taste of the paprika and oregano and it makes for a much healthier snack than grabbing a bag of crisps or some peanuts whenever you want that salty fix. I simply roast them with a little olive oil for around 25 mins or until golden and crispy.
To prepare the pumpkin seeds simply scoop them out and then get rid of any bits of pumpkin flesh. Place them in a sieve and give them a good rinse under cold water to get rid of any extra pumpkin flesh. Dry well with some kitchen paper.
- Pumpkin seeds
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sea salt
- Black pepper
- 1 tbps olive oil
- Heat oven to 190C/fan 170C/gas 5.
- In a small mixing bowl add the pumpkin seeds, paprika and oregano. Mix well. Add the salt and season with black pepper. Mix again.
- Pour the pumpkin seeds into a roasting tin. Drizzle the olive oil over the seeds and place in the oven for 25 mins or until golden and crispy.
- Leave to cool completely.
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