Roasted pumpkin seeds are a popular treat, especially during Halloween. The first time my kids tried them, they became addicted.
I am a great fan of roasted pumpkin seeds as well, so whenever we carve pumpkins, we save the seeds for later. The seeds are not only tasty but also healthy.
You will definitely need to separate the pumpkin seeds from the pulp before roasting them. A lot of people usually find it hard to do, but that’s why I am here. We will discuss the best methods of separating pumpkin seeds from the pulp.
First, we all know that in order to get the pumpkin seeds you need to sort the mess of pumpkin seeds and pulp. We know the secret, and we’ll let you in on it.
There are two methods that you can use, and both are pretty straightforward. You can use either method depending on your preference.
The first method is quite simple, even the kids can do it on their own. The second method can’t be done by kids alone. There needs to be adult supervision because it involves boiling water.
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First method
You will need;
- A large pumpkin
- Knife
- Spoon
- Bowl
- Water
- Colander
- Dishtowel
Process
- Choose the best pumpkin. I suggest going to the bigger pumpkins because they have more seeds.
- Use your knife to cut around the top of the pumpkin and remove the top part.
- With your spoon, scrape out the seeds and the pulp from inside the pumpkin.
- Place the seeds together with the pulp inside a bowl filled with water.
- At this point, you need to use your hands to separate the seeds from the pulp. Start with the larger chunks of pulp because they are easier to separate. As you separate the seeds, place them in your colander. Don’t sweat it if the pulp does not separate completely, your roasted pumpkin seeds will still taste amazing.
- Once you have separated all the seeds from the pulp, rinse them under cold running water. While doing so, rub the seeds together so as to remove as much pulp as possible. Any pulp that remains would actually add more flavor to your dish.
- After rinsing the seeds, drain them completely. Make sure that there is no water left in them
- Line the seeds on a dish towel and let them air dry. If you want to fasten the drying process, you can use your hair dryer on them.
- Your seeds are ready for use when they are completely dry.
Method 2
You will need;
- A large pumpkin
- Knife
- Spoon
- Big pot
- Water
- Salt
- Dishtowel
Process
- Choose the best pumpkin. I suggest going to the bigger pumpkins because they have more seeds.
- Use your knife to cut around the top of the pumpkin and remove the top part.
- With your spoon, scrape out the seeds and the pulp from inside the pumpkin.
- Place the seeds together with the pulp inside a bowl filled with water and use your hands to separate the seeds from the pulp.
- Pour some water into a big pot and turn on the heat. When the water starts boiling, add three teaspoons of salt and stir until all the salt dissolves.
- Once the salt dissolves, add your pumpkin seeds and stir. Do this until all the strings fall off.
- Remove the seeds from heat, drain them, and line them on a dishtowel to let them air dry. Once the seeds are completely dry, you can roast them.
This method is the most effective method of separating the seeds from the pulp especially when you intend to roast them. Boiling the pumpkin seeds in salty water enhances the flavor significantly.
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Cleaning pumpkin seeds
Before roasting pumpkin seeds, it is important that you clean them thoroughly.
Cleaning pumpkin seeds also involves getting rid of any pulp you may have failed to remove while you were separating the pumpkin seeds from the pulp.
Cleaning pumpkin seeds is pretty easy and straightforward. You’ll only need a large bowl and water.
The process
- First, place the pumpkin seeds in a large bowl. As I mentioned above, these seeds may contain pulp which you failed to remove when separating the pumpkin seeds from pulp.
- Add water to the bowl. Make sure that the water you add covers the seeds by at least one inch.
- Use your fingers to remove any of the pulp from the seeds and discard the pulp.
- Once the pulp is removed, you will notice that the seeds will start floating on the water.
- Using your hands, scoop the seeds and place them in a colander.
- Rinse the pumpkin seeds under cold running water. At this point, the seeds may feel slimy, but this does not mean that they are not clean.
- Once you are done rinsing the seeds, line them on parchment paper and let them air dry. Do not use paper towels because the wet seeds will stick onto the paper towels.
- Once the seeds are completely dry, you can go ahead and roast them. You’ll end up with a delicious snack that everyone will love.
How to properly roast pumpkin seeds
The whole point of separating pumpkin seeds from the pulp and cleaning them is roasting them. As I mentioned at the beginning, roasted pumpkin seeds are loved by everyone in my family.
This delicious and healthy snack is also quite easy to prepare. Additionally, you will not spend too much time in the kitchen whipping them up.
There are several recipes for roasting pumpkin seeds out there. I’ll share with you the one that I believe works best. Here is my favorite recipe for roasted pumpkin seeds.
You will need;
- 3 cups of fresh pumpkin seeds
- 3 cups of water
- 2 tablespoons of sea salt
- Bowl
- Parchment paper
- Spatula
Directions
- Place your three cups of water in a bowl and add the 2 tablespoons of sea salt.
- Place the bowl of water in a microwave and warm it for approximately three minutes.
- Remove the bowl of water from the microwave and stir to dissolve the salt. Make sure that the salt dissolves in the water completely.
- Pour the pumpkin seeds into the water and let them soak for 2-3 hours.
- After 3 hours, pour the pumpkin seeds into a colander and let the water drain out.
- As the seeds are draining, preheat your oven to 350 degrees.
- Spread the pumpkin seeds in a single layer over parchment paper.
- Sprinkle two tablespoons of sea salt and stir until the seeds and salt are completely combined.
- Place the pumpkin seeds in your oven and bake them for approximately 30 minutes. If you are only roasting a few seeds, bake them for 20 minutes.
- As your pumpkin seeds are roasting in the oven, use a spatula to flip them over every five minutes so that they roast evenly.
- Bake the seeds until they are completely dry. However, be careful not to bake until they become brown in color. The seeds should retain their white color.
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How to eat pumpkin seeds
On their own, pumpkin seeds are a delicious snack. I’ll be the first to admit that I have eaten a handful (or more) during my afternoon adventures or just when the munchies kick in. This is not the only way to eat pumpkin seeds.
Pumpkin seeds are quite versatile and there are several ways you can enjoy them. Here are some of my favorites.
- In salads
Roasted pumpkin seeds are a great addition to salads. Other than enhancing the flavor, they give your salad that extra crunch. Use roasted pumpkin seeds as a topping in your salad for that extra oomph.
- In soups
Pumpkin seeds can also be added to soups and stews. The crunchiness of pumpkin seeds in a bowl of creamy soup is a match made in heaven.
- In bread
You can add pumpkin seeds to bread even if your recipe does not call for it. Bread and pumpkin seeds complement each other perfectly.
- In oatmeal
We all know that oatmeal tastes pretty dull on its own. So why not add some pumpkin seeds to oatmeal and liven up the taste?
- In granola
Roasted pumpkin seeds are a great addition to granola. Once you taste granola that has pumpkin seeds, you will never go back.
Conclusion
Pumpkin seeds are a delicious snack. However, you need to put in some work in order to separate the seeds from the pulp.
I have given you two efficient methods that work perfectly, you can even let your kids help you in case you plan on roasting a lot of pumpkin seeds.
Remember that cleaning pumpkin seeds properly is essential. Follow the step by step process that I explained above for the best results.
Lastly, get out of your comfort zone and use pumpkin seeds in your recipes. There are several other ways that you can eat pumpkin seeds.
