ana Pumpkin seeds can be used in the kitchen in all ways. It can be a crispy addition to soups, such as cream soups, salads, or we can use them when baking cakes or cookies, but also treat them as a ‘healthier’ snack.
The perfect way when you use pumpkins in your soup or pumpkin puree and you don’t waste seeds on the occasion.
Ingredients
- pumpkin seeds
- salt (optional)
When preparing a pumpkin for soup or another dish, to use it in 100%, you need to remove the seeds. It is quite a laborious job. Then they need to be transferred to a strainer or in a colander.
The pips must be thoroughly rinsed from the remains of the pulp and then sprinkled on a cloth. Leave to dry for a while.
Preheat the oven to 80 – 100 degrees C with hot air. Sprinkle the pips evenly on the oven tray. You can lightly salt them if you like. Put in the oven and bake for about an hour until the seeds are very dry. Stir every now and then and slightly open the oven to let the moisture evaporate.
Then turn off the oven, open the door and let the stones dry thoroughly. Preferably for 24 hours.
After the seeds have cooled down completely, put them in a jar or other closed container. You can also use them right away.
