Roasted Rosemary Pumpkin Seeds

It’s nearly Halloween which means it is pumpkin time! This year I decided that I was going to be a proper adult and actually use a pumpkin for food purposes (It’s only a matter of time before I regret this and want to carve a HELLA cool pumpkin). So along with the pumpkin soup, the pumpkin muffins and the pumpkin bread that I will be making, I used the pumpkin seeds to create a very moreish snack/addition to meals.

I just want to quickly mention that cutting up a pumpkin is hard. I bought the biggest one I could find/lift and immediately regretted it when it came to the preparation. It took me a very long time to get the seeds out, to get the pumpkin out, to peel the skin off etc… I was honestly hacking away at that thing for a solid amount of my day. Still, I have zero regrets because even though I injured myself from holding the knife too hard, I’m going to get some yummy food out of this bad boy. So if you love pumpkin, stick around and you’ll find some great recipes coming soon!

I will stop rambling now and give you the recipe to make my roasted rosemary pumpkin seeds!


Prep time: 20 mins (for the seeds of the pumpkin only)         Cook time: 10 mins + 30 mins

Ingredients you will need:

  • A pumpkin (or raw pumpkin seeds)
  • Sea salt
  • 1 tablespoon rosemary
  • 2 tablespoons olive oil


  1. Using a large, sharp knife cut a hole in the top of the pumpkin around the stem.
  2. Holding the stem, pull the top off  and scrape the seeds out using a spoon. Try and pull away as much of the pumpkin strings as possible.
  3. Rinse the seeds in a bowl of water. (Tip: if you leave them in the water for a while the pumpkin flesh will sink to the bottom and the seeds will float to the top)
  4. Place the seeds into a pan of boiling water and add a tablespoon or two of salt. Simmer for ten minutes and then drain the seeds.
  5. Spread the seeds evenly over a large baking tray and drizzle with two tablespoons of olive oil, then season with as much sea salt and rosemary as you would like. Make sure all the seeds are well coated!
  6. Bake at 200C for approximately 30 minutes or until the seeds are golden brown. I also stirred mine half way through!
  7. Leave them to cool and then ENJOY the rosemary, salty, crunchy goodness my friends.


Storage Instructions:

Store them in an airtight container.

5 thoughts on “Roasted Rosemary Pumpkin Seeds

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