Roasted pumpkin seeds are a yummy snack on their own, with drinks, or sprinkled onto other meals like soup or salad. Instead of throwing them away after emptying a pumpkin for carving, turn them into a tasty treat. I add a bit of spice but you could experiment according to your own taste.
First of all, preheat your oven to around 200 degrees Celsius. Rinse the pumpkin seeds and remove any gooey, stringy bits of pumpkin flesh. Place in a roasting tin or tray.
Add a drizzle of olive oil.
Then add salt, pepper and spices and stir to coat. Place in the preheated oven for 20-25 minutes.
When golden and crispy remove from the oven and serve.