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« Starting a new life in Singapore | Main | Pumpkin muffins with yoghurt and pumpkin brittle »

Oct 28, 2010

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Comments

Kit

Brilliant! I've always chucked my seeds before, because I couldn't face teh thought of shelling them all from their white casings... I didn't know that you could roast them just like that! I also have a pumpkin-free childhood behind me! I'll try this when it's our autumn and we get pumpkin carving again.

Hope your kids all get better quickly so that you can leave the house again!

Kavey

Ha excellent, I did exactly this with my seeds a few days ago, when I carved my first ever pumpkin.

I used garam masala and salt but no butter, may try that next time!

Meeta

oh yeah! i usually do roast my pumpkin seeds and add spices but never thought of doing garam masala! johanna you are a genius!

Souperior.wordpress.com

Yum! I love spiced pumpkin seeds, I often make them just by toasting the seeds then tossing with a squeeze of lemon juice and some cayenne pepper and sea salt - quick but super satisfying! Shall try this version with garam masala next time :)

Jess

Those look truly fantastic! A really crunchy look and I bet they taste amazing too!

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