3PUMPKIN TYPES: There are many pumpkin types, but for purposes of this discussion, let’s divide them into baking pumpkins, and carving pumpkins.
4Carving pumpkins have plenty of seeds, and they work well for toasting; however, the shells can be a bit tough. Most of the time, when I toast carving-pumpkin seeds, I will usually break them out of their shell and eat just the nut… A time consuming job.
5Baking Pumpkins have a more delicate seed, and when toasting this type of pumpkin seed I will usually eat the seed and the shell. So yummy.
6When it comes to toasting pumpkin seeds, size does matter. It can take 20 minutes to toast large pumpkin seeds, but only 5 minutes for the smaller variety. Therefore, as much as possible, sort the seeds according to size.
7Rinse the pumpkin seeds under running water, and remove any remaining pumpkin guts.
8Add the water and salt to a medium saucepan, and bring up to the boil.
9Add the pumpkin seeds, and boil for 10 minutes.
10Chef’s Note: Why boil the pumpkin seeds before toasting. Well, because I like the salt to be on the inside and the outside of the pumpkin seed, and boiling them first accomplishes this goal.
11Remove from the water, and drain on a few paper towels.
12Add the butter, and olive oil to a sauté pan, over medium heat.
13When the foaming subsides, add the pumpkin seeds.
14Toss in the sauté pan until the seeds are nice and brown, about 8 to 20 minutes, depending on size.
15Chef’s Tip: Don’t want to pan-toast the pumpkins seeds… No worries. Just toss them with a bit of oil, and toast them in a 400f (205c) oven until nice and golden brown.
16Allow them to cool on some paper towels.
18Serve in a bowl and eat as a tasty snack, or use to decorate a nice bowl of tomato, or pumpkin soup. Enjoy.