How To: Use Up Raw Pumpkin Seeds

Ready for a super simple recipe that is essentially, almost free? We’re talking a zero-waste living recipe! It seems like the world has finally woken up and started to make changes about how we living , since our bad habit of waste is drastically affecting the world. New things are immerging each day, with zero-waste cafes to compostable packing on the rise, we are finally making steps to a greener future. We are all contributing to this problem by being on this earth, but we can make steps that CAN fit into our lifestyle to reduce our carbon footprint and being green!

Ok, so how does Pumpkin Seeds come into this? Well, it’s pumpkin season right?! How many pumpkins/squashes do you get through in your kitchen, and how many pumpkin seeds from those pumpkins/squashes have you tossed in the bin? Not the worst waste in the world, but you are disposing of potentially delicious, nutritious food! Of course, if you’re putting the pumpkin seeds in the compost bin, then good on you… but you are still missing out.

This time around we are talking about my favourite type of pumpkin seeds: ROASTED! They taste like popcorn with loads of yummy flavours sprinkled on top. They even pop like popcorn! These beautiful things are autumn in a mouthful. They can be used for topping warming soups, decorating dishes, sprinkling on salads or even topping desserts if your coat these bad boys in sweet flavours instead of spices!!

So now you’ve got your recipe for the seeds sorted, what about that tasty flesh? My Pumpkin & Zucchini Lasagne is the perfect autumnal dish that combines beautifully with roasted pumpkin seeds sprinkled on top! You won’t regret trying out that lasagne recipe, mhm.

Reduce your waste & try out this simple how to next time you’re planning a pumpkin/squash dinner!

Simple Smokey Pumpkin Seeds
Prep time
Cook time
Total time
Crunchy, flavoursome roasted pumpkin seeds for pennies! Perfect for snacking, sprinkling and spicing up your dishes. Reduce your waste with this super simple recipe!
Recipe type: Snack, Topping
Cuisine: Vegan, Gluten-free, Zero-Waste
  • ¾ cup raw pumpkin seeds
  • 1 tsp olive oil
  • ½ tsp smoked paprika
  • pinch of sea salt
  1. Pre heat your oven to 375F/190C/Gas Mark 5.
  2. Remove all the pumpkin flesh from the seeds, rinse and drain well. Pat dry with a paper towel or kitchen tea towel.
  3. In a bowl mix together the pumpkin seeds, olive oil, smoked paprika and sea salt. Stir well.
  4. Pour onto a baking tray, spread the seeds out evenly and bake for 25 minutes.
  5. Remove from the oven and let cool for a few minutes before serving or storing in an airtight box for up to 14 days.



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