It’s pumpkin time!

October is the time of the year when you start noticing the yellow, green and orange glow of pumpkins in the fruit & veggie stands of grocery stores and farmer’s markets. Not only do pumpkins look nice but they are also a healthy companion. I made a Chinese stir fry with pumpkin the other day and was wondering what to do with the left over seeds. Here is my little suggestion:

All you need: 1 Hokkaido pumpkin or any other pumpkin with seeds.

You can use the pumpkin pulp to make a soup or a Chinese stir fry.


1) In a bowl with water, separate seeds and pulp. Dry the seeds off with a paper towel or let them air dry.

2) Preheat the oven to 220 Fahrenheit (100 Celsius).

3) Evenly spread the seeds on a baking sheet, drizzle with salt and season with something savory like lemon pepper, curry powder or BBQ seasoning.

4) Now reduce the oven temperature to 120 Fahrenheit (50 Celsius). Bake the seeds until they are dry on the top, then flip them over and bake again until they are dry (this easily takes 1 h given the low oven temperature).

Enjoy your yummy snack that will give your extra portion of zinc, magnesium, manganese, iron, copper and protein!


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