Roasted Pumpkin Seeds and Pumpkin Stock

Roasted pumpkin seeds

Hey everyone! I added this on my Instagram page, but figured I should share it here as well!

Roasted pumpkin seeds are one of my favorite snacks not just around Halloween, but the entire fall season!⁣

Start by separating the seeds from the pumpkin guts (save the guts – these can be repurposed too!) Once the seeds are separated, rinse them off and spread on a cookie sheet. Bake at 300° for 30 minutes. Take out, and toss the seeds with some olive oil and sea salt, spread back onto the pan, and bake another 20 minutes.

Once cooled, you’re ready to enjoy!

Pumpkin Stock in Progress

Next is the pumpkin stock. Place the pumpkin guts in a pot with 4-5 cups of water, and boil for about 20 minutes. Don’t worry if you get a few seeds in there either! Strain the guts, and bam! Pumpkin stock for your next fall soup!

Seriously so easy, am I right?!

If you enjoy these recipes and like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

One thought on “Roasted Pumpkin Seeds and Pumpkin Stock

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