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Crispy pumpkin seeds

Prep Time:

Cook Time:




  • Pumpkin seeds from whole pumpkin

  • Water

  • Salt

  • Rapeseed oil


  • Split the pumpkin

  • Pick out the seeds, they are firmly attached, use a spoon and scrape them out.

  • Save the inside for soup.

  • Boil the kernels in salted water for about 3 minutes.

  • Use a whisk to scoop out pumpkin flesh while cooking the seeds.

  • Strain off the water.

  • Mix the kernels with rapeseed oil and roast them in the oven at 170–180°C for about 20 min. Do not forget to lower the fan if you are using a professional restaurant oven.

Tip! Feel free to season your pumpkin seeds before you roast them. Try paprika, curry, or why not cinnamon!

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