Traditionally, pumpkin soup is made from a Hokkaido pumpkin in autumn. But not only the bright orange flesh can be used. The roasted Hokkaido kernels are ideal as a crunchy side dish for the soup. While the soup is cooking, you can roast the seeds in no time at all in the oven or in a pan on the stove.

Roasted pumpkin seeds are a real treat in salads, soups or as a snack

Take the pumpkin seeds out of the pumpkin

If you want to process the Hokkaido, first cut it in half and use a spoon to scoop out the inner fibers and seeds. Now it is a matter of finding the cores out of the fibers with a little patience. Wash the seeds until no more pumpkin flesh is stuck to them. Spread the seeds out on a kitchen towel and rub them dry.

Roast pumpkin seeds

Now prepare the oven and set a temperature of 180 degrees.

  1. Line a baking sheet with parchment paper.
  2. Spread the pumpkin seeds generously on the baking sheet. The cores should not be on top of each other.
  3. Roast the kernels for about 25 minutes. Turn once during this time.
  4. You can get a savory version if you season the kernels before roasting, for example with oregano, thyme, chili, paprika, salt and pepper. Try roasted pumpkin seeds with sugar and cinnamon.

Roasting in a pan is similar to roasting in the oven, just a little faster. Heat a heavy pan without oil and add the seeds. Roast them until well browned. Put the seeds in a bowl and mix with spices of your choice.

Why are pumpkin seeds so healthy?

Pumpkin seeds contain vitamins A, B, C and E, as well as iron, calcium, magnesium, selenium and zinc. They also contain
Serotonin, the happy hormone that keeps us happy on dark winter days.
Other substances have been proven to have a beneficial effect on the urine-producing and excreting organs in men and women.

Tasty ideas with pumpkin seeds

Roasted pumpkin seeds can be spiced up with a variety of spices while they are still warm. They're tasty too, though
marinated with 2 tsp Worcestershire sauce, a small clove of crushed garlic, 2 tbsp olive oil and some salt and then roasted.

You can also caramelize the seeds in the pan with a little oil and 2 tablespoons of sugar and then mix them with a little cinnamon or ginger. Simply follow your preferences or those of your guests and try out different variants.
If you want, you can also make larger batches of roasted kernels. The pumpkin seeds stay fresh for several weeks in an airtight container.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden