Roasted Pumpkin Seeds, Sri Lankan-Style

The white seeds you get from a carving pumpkin are actually pumpkin seed husks — if you really wanted to, you could do a lot of work trying to get to the green seeds (known as pepitas) inside. Pepitas are delicious, but are actually usually harvested from pumpkins that don’t produce these white husks. But don’t throw these away — big white pumpkin ‘seeds’ are great roasted too, adding in some extra fiber and a nice crunch.

You could just toss them with a little oil and salt, but why not kick it up a notch? Try them Sri Lankan-style — these are a terrific topping for a curried pumpkin soup. Salty + sweet + savory + spicy. Perfect.

1 c. white pumpkin seeds, rinsed and dried
2 T vegetable oil
1 t. salt
1 t. brown sugar

1 t. Sri Lankan roasted curry powder (with or without 1/2 t. cayenne, your choice)

1. Preheat oven to 300 F.

2. Toss seeds with oil and spices.

3. Spread in a flat layer on a sheet of foil and roast for about 40 minutes, until dry and crispy. (Keep an eye on them for the last 5-10 minutes of roasting, to make sure they don’t burn.)

Enjoy as a snack on their own, or topping your favorite autumn dishes.

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