One of our favourite things about fall are the soups! Especially pumpkin soup. But what do you do with all the leftover seeds? Roast them, of course!
For this recipe, we used Pueblo Smoked Peach and a blend of salt and spices to get the perfect mildly spicy pumpkin seeds. Next week we'll try a brand new recipe with a different flavour... we have a lot of soups to make!
Smoked Peach Pumpkin Seeds
seeds from one pumpkin, rinsed clean with as much pulp removed as possible, then dried
1 tbsp of olive oil
3 tbsp of Pueblo Smoked Peach
1 tsp of garlic powder
0.5 tsp of ginger powder
0.5 tsp of turmeric
cayenne pepper, to taste (optional)
kosher salt, to taste
Toss all the ingredients together in a bowl, then lay them flat on a baking sheet with parchment paper. Bake them at 350f for 15 minutes, stirring them every 5 minutes.