Ingredients:

  • 1 medium pumpkin (about 2-3 pounds or 900-1350 grams)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 g), adjust to taste
  • 1 teaspoon smoked paprika (5 g)
  • ¼ teaspoon black pepper (1 g)
  • Optional: 1/4 teaspoon garlic powder (1 g)

Instructions:

  1. Preheat the oven to 300°F (150°C).
  2. Cut the pumpkin in half and scoop out the seeds and stringy pulp.
  3. Rinse the seeds under cold running water to separate them from the pulp.
  4. Soak the cleaned seeds in salted water for 10 minutes.
  5. Drain the seeds and pat them dry with a towel.
  6. In a mixing bowl, combine the seeds with olive oil, salt, smoked paprika, and pepper.
  7. Spread the seeds in an even layer on a baking sheet lined with parchment paper.
  8. Roast in the preheated oven for 20-25 minutes, stirring halfway through.
  9. Cook until golden brown and crispy, monitoring closely to avoid burning.
  10. Remove from the oven, allow to cool slightly, and enjoy!