Pumpkin seeds from whole pumpkin
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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!