Roasting pumpkin seeds: explained step by step
What to do with fresh pumpkin seeds?
And throw them away? Please don't! If you are now cleaning pumpkin for soups or a delicious pumpkin pie, please don't throw the seeds in the bin. You probably always buy pumpkin seeds to use in salads, soups or muesli. If you are processing a pumpkin anyway, then you can also use the seeds by drying and roasting them yourself. And it really isn't that difficult.
Roasting pumpkin seeds: step-by-step instructions
1. remove the pulp from the pumpkin seeds
Place the pumpkin seeds with the pulp attached in a bowl of salted water. It is best to use a spoon for this.
It is best to leave the seeds in the water for a while (even overnight) to make it easier to remove the flesh later. Knead or rub the seeds until the fibers have loosened and the seeds float to the top.
Strain the pumpkin seeds through a sieve or use a slotted spoon - place the seeds on a clean kitchen towel. Use it to rub off the last fibers.
2. dry the pumpkin seeds
Now the fresh pumpkin seeds need to dry - there are various ways to do this
Remove the moisture with a dehydrator. To do this, simply operate your appliance according to the instructions.
Place the seeds on a kitchen towel and place it on the heater.
Dry the kernels in the oven - you can use the residual heat after baking or roasting or switch the oven to a low temperature until the kernels are dry. Insert a wooden spoon into the oven door to allow the moisture to escape.
3. roast the pumpkin seeds
If you also want to roast the pumpkin seeds directly in the oven, you can combine steps 2 and 3: Place the fresh pumpkin seeds on a greased baking tray and bake or roast them at 140 to 160 degrees until they are golden brown and/or burst open. This takes around 20 minutes.
Once dry, you can also roast the seeds in a non-stick pan at medium temperature while stirring. It is important to keep the pumpkin seeds moving so that they roast evenly and because they burn quickly.
You can then add salt and caramelize the seeds.
