Crispy pumpkin seeds

Cut the pumpkin in two

Take out the seeds. If they are difficult to take out, use a spoon to scrape them off 

Save the pumpkin pulp for soup or puré. 

Boil the seeds in water together with salt for about 3 minutes. 

While cooking the seeds, use a whisk to remove any pumpkin pulp that got stuck to the seeds  

Strain the water 

Blend the seeds with rapeseed oil and roast them in the oven at 170–180°C for about 20 minutes. Don't forget to lower the oven fan if you are using a professional restaurant oven