Toasted Pumpkin Seeds – a guest blog

Morning all, how are we doing today? Bright and cheery, rainy and drizzly, cloudy or just plain brrrr? I love Monday’s on holiday, that thought of, aaahhhh I don’t have to rush to go anywhere…. sorry that’s not helping you much is it?

So onwards and upwards with my guest bloggers, when I asked my friends on here if anyone wanted to come and play on the promenade while I was away and Sawsan offered I couldn’t help but shout YES PLEASE! Sawsan is a clever cook, photographer, stylist blogger whilst juggling her busy life in Jordan with her young children.  Her blog os packed with tempting treats, classic Middle Eastern fare, fusion and inspiration from around the globe. I think I’ve lost count of the number of recipes I’ve bookmarked and saved !

Her blog, Chef In Disguise is a visual and tempting treat, if you pop in (I do urge you to!) you’ll receive a wonderful warm welcome.

The sky lights up and before I get to the window, I hear the rumbling of thunder. I open the window and the smell of the wet earth washes over me. I close my eyes and remember my fifth grade teacher reciting a French poem about the wonderful smell of the earth when the first raindrops dance over the ground. I open my eyes to make sure that I am not imagining it all and with a big smile sit by the window enjoying the beauty of the first shower of the season.Thinking what a wonderful world this would be if those little raindrops could wash people’s hearts the same way they wash the trees and houses. If only! for now, I have to settle for the symphony of those little raindrops on the window. Fall is officially here.

With those refreshing showers and cold morning breeze, autumn brings apples, figs, pomegranates and of course, pumpkins. For some people , pumpkins are only good for pumpkin pie and jack o lanterns. Well I am here today to tell you that there is so much more that those bright orange orbs can offer and we’ll start with toasted pumpkin seeds

Toasted pumpkin seeds make for a wonderful snack, they are great when you have friends coming over or when you are craving something crunchy and want to stay clear of the chips. What I love about toasting pumpkin seeds at home is the fact that I can play around with flavors. You can always play it safe and only add salt but if you are feeling adventurous try paprika, ginger, garlic powder or your favorite spice and come up with your own seasoning mix for toasted pumpkin seeds

Toasted pumpkin seeds


  • 1/2 cup pumpkin seeds
  • 2 cups water
  • 1 teaspoon salt
  • To season the      seeds:
  • powdered ginger
  • paprika
  • Olive oil


Scoop out the insides of your pumpkin.

Separate the seeds from the stringy core and then rinse them

In a small saucepan, add the water, seeds and 1 tablespoon of salt

Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

Spread your seeds on a baking sheet and allow to dry completely

Drizzle the seeds once they get dry with 1-2 tablespoons olive oil, sprinkle with the seasoning of your choice (I went with ginger and paprika).

Spread the seeds out over the roasting pan, all in one layer.

Bake in a preheated oven at 200 C till they become golden brown ( 10-20 minutes).

Take the seeds out of the oven and allow to cool completely before eating.

Either crack to remove the inner seed or eat whole (my personal choice)


Simmering the seeds in salty water aims at allowing the salt to go into the seeds, so you don’t only get salty shells but the seeds too are seasoned to perfection

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66 thoughts on “Toasted Pumpkin Seeds – a guest blog

  1. Pingback: Ginger paprika toasted pumpkin seeds « Chef in disguise

  2. I’m thrilled to have this simple working recipe! I can’t tell you how often I’ve tried to roast pumpkin seeds without success, guessing at time and temperature…edible but not good. These look ans sound wonderful. Thank you!

  3. I used to roast pumpkin seeds every year when I was a kid, but haven’t done it for decades! I don’t know why, because their flavor is so good. Really like how you’ve spiced them up here. Great guest post! Thanks.

  4. Claire, you’ve picked another winner to guest host for you. This is a timely recipe, Sawsan, and I’ve never heard of boiling the seeds before baking. It’s a great idea and certainly will cause the seed to be salted. I cannot wait to try this. My thanks to you both!

  5. Over here for the first time straight from ‘Chef in disguise’ where I have already talked of bookmarking and trying Sawsan’s ‘way’. Great to find a new and interesting blog :) !

  6. Oh I love toasted pumpkin seeds and have a couple of recipes that I make religiously. Looks like I might have a third. Love the ginger paprika combo!

  7. Like others have said, the boiling first is a new method. I have tried several very simple methods in the past, but this is the complete package! I have two pumpkins sitting in my kitchen right now! Possibilities. :-)

  8. Ah Sawsan – love the images of the wet earth after the rain (can almost smell it). Love the pumpkin seeds too – they don´t really eat them that much in the UK but in Spain and Italy they´re a popular snack and I love them! Hi Claire – hope you´re having fun :)

  9. Hi Sawsan and Claire. Sawsan told us she was visiting here so I just had to come along and see what all the excitement was about. Claire, you have a wonderful blog and I’m so glad to meet you – even if you aren’t here and are off holiday making somewhere. :)

    I have never eated pumpkin seeds whole. My mother always told me it was like eating bubble gum and the hulls would sit in my stomach for weeks. LOL The things we let stick in our brains.

  10. Thanks for the beautiful recipe Sawsan (and the gorgeous photos – as always!). Thanks too for introducing me to Claire’s blog. I’m especially enjoying the section on seed saving. Yesterday I made fresh tomato sauce, and my beautiful tomato seeds are in the bin!! I’m tempted to fish them out! Sawsan, love the idea of boiling the pumpkin seeds in salted water first.

    • Hi Saskia, lovely to meet you ! and I’m so please dyou enjoyed the seed saving, even if your’s ended up in the bin :) they really are so easy to save and re-sow!
      And isn’t Sawsan’s food photography outrageously good !! It has been a real pleasure to host a blog here on the promenade :)


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