Whether it’s a carving Pumpkin or a smaller one, the Seeds of a pumpkin are one of the best bits – especially when roasted with some different spices. You could use whatever combination of flavourings you like but here I’ve used smokey warm flavours which make a great accompaniment to my goats cheese and pumpkin quiche.

Ingredients: 

• Pumpkin seeds from one large pumpkin
• 1 tablespoon extra virgin olive oil
• 1 heaped teaspoon smoked paprika
• half teaspoon mild chilli powder
• 1 teaspoon seasalt

Instructions: 

1. Preheat the oven to 180 degrees
2. Remove the seeds from the centre of your pumpkin and seperate from any stringy flesh
3. Place the seeds in a sieve and give them a good wash under some cold running water
4. Pat the seeds dry
5. Put the seeds in to a bowl and add the olive oil and all other ingredients. Give them a really good mix so that every seed is nicely coated
6. Lay out the seeds on a baking tray (you may have to do this in a couple of batches as you don’t want the seeds to be over crowded)
7. Place in the oven and cook for 10 minutes or until the seeds have browned
8. I like to then add a third of the seeds back in to the oven for a further 5 minutes so that they go even browner (but not burnt!) as mixed in with the others it gives a nice mix to texture and flavour
9. Remove and leave on the side to cool before eating

Enjoy!