Pumpkin Seeds?

Elaine_Wilson

I don't know about fresh pumpkin seeds but I had a nice meal from the shop bought green ones. I soaked them for about four hours then put them in the food processor with a pinch of salt, some olive oil, lemon juice, some chopped sun-dried tomatoes and a small amount of chopped onion.

This whizzed into a sort of pesto. I then took a courgette and sliced it into thin strips. Each strip was then sliced into small strands. I tossed these in the pesto and served with a couple of tomatoes and a sprig of parsley.

Only took about ten minutes in total (after the soaking).

Confuzzled

Seakay wrote: »

Could only find one suggestion for hulling pumpkin seeds:

http://www.heritagefarms.com/recipies/recipie_pages/roasted_pumpkin_seeds.php

most references say that the seed casings are nutritious and should be eaten. (Has anyone done this? It doesn't sound appealing to me!)

normally i don't like the shells but we did our seeds in a bit of pumpkin seed oil (the only olive oil i had was basil infused, at least i knew this oil would suit!) then put some sea salt and sundried tomato seasoning mix on, baked them at 150 on the bottom rack under the pumpkin for about an hour and they actually turned out crispy and lovely

i'd eat more but i am getting over a lung infection and i can't deal with anything like nuts, toast etc that would make me cough (i'm sore enough as it is!) the wee one quite likes them too shell and all

Confuzzled

VfM4meplse wrote: »

I remember my granny washing them and laying them out on a cloth in the sun to dry...obviously this is not going to work mid-November. Ditto melon seeds, remove the husk when dried to reveal a surprisingly nutty treat...

a lot of asian shops sell watermelon seeds for eating

my suspicion is that all curcubits and squash family members have edible seeds but if you are worried i would google it for your particular type before trying it

VeganClaire

I love pupkin seeds especially when still warm. I eat the husk. After scooping them out I wash and dry them then dry roast them with salt and pepper.

foxgloves

Having seen this thread I decided to try roasting some pumpkin seeds. It has annoyed me for a while that I throw all the seeds away that come out of autumn pumpkins then buy pumpkin seeds from Holland & Barrett. Anyway, I washed them in a sieve & shook the water off, then put them in a bowl with about a tspn of olive oil, half a tspn of salt, a grind of black pepper, a good pinch each of cumin & chilli powder and spread them on a non-stick tray and baked them at gas 5 until they looked roasted. They were really good. Great to get something out of a resource that would have gone straight in the compost bin. Thanks for whoever started the thread for the idea x

beautiful_ravens

Wow! I just happened upon this thread, read it and ran into the kitchen to fry up some pumpkin seeds. Glad I did, very nice I put the rest in the freezer earlier on, do you think when I take them out they'll still be roastable?

Puddleglum

Jolly Sunday Afternoon to you all.

I have just made a pumpkin soup for lunch and the pumpkin had lots of nice plump seeds in it.

Last time I tried to make use of pumpkin seeds it was a bit of a disaster as they didn't chop up very well and were kind of papery, chewy and hard to swallow at the same time.

The seeds which cost so much in the shops are nothing like that, they are green for a start and can be chopped. So how do I get the equivalent of a packet of pumpkin seeds from my pumpkin? Can anyone help?

Puddleglum

Penelope_Penguin

I wash mine, then toast lightly in a low oven

I think a lot depends on the variety of pumpkin - what was yours

Penny. x

Puddleglum

Hi Penny,

thanks for your help. This particular pumpkin was a red Kabacha squash which came in the veg box this week. The previous one was an ordinary standard pumpkin which came with Haloween.

If you look at the seeds they seem to have a green kernel. Is there an easy way of extracting that or is it best to simply eat the whole seed?

Puddleglum.

Patchwork_Quilt

I tend to wash the pulp off the seeds, then coat in a generous layer of oil and salt lightly. Put into the oven with the roast (so 160-170 C) and roast until they look done and taste crispy.

I've never had the patience to extract the middle bit. Once the seeds are roasted, I eat the whole thing.

PS I love Puddleglum