Chilli and Cayenne Pumpkin Seed Snack….

“Which came first: The pumpkin or the Pumpkin seed?”

-Pumpkin Nook

Love October…Love Pumpkins! 

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Lanterns, soups, pies and roasts, but don’t through out those seeds! 

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Cut the pumpkin in half and scape out the seeds with a spoon.

Ingredients:

  • Seeds from an edible pumpkin
  • Grinding of sea salt and black pepper
  • Chilli flakes
  • Cayenne pepper
  • Olive oil

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Remove the stingy beards…

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Rinse with cold water…

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Lay out on a baking tray, then oil and season using your favourite flavours.

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When crisp and golden, leave to cool on the tray.

Method:

  1. Preheat the oven at 180Β°C/350Β°F/gas 4.
  2. Scape the seeds from the pumpkin.
  3. Clean and rinse the seeds.
  4. Spread out on a baking tray.
  5. Drizzle on the olive oil.
  6. Add all the seasoning and mix.
  7. Bake for 10 minutes or until golden.

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Cool and store in an airtight container.

Great for a savour snack with a cold beer!

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I sprinkle these seeds on my Roasted Pumpkin and Red Lentil Soup.

Roll on Hallowe’en,

Frances πŸŽƒ

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15 thoughts on “Chilli and Cayenne Pumpkin Seed Snack….

  1. Pingback: Roasted Pumpkin and Red Lentil Soup.. | Loving Leisure Time

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