Roasted pumpkin seeds - three ways Don’t throw away those seeds. They're not only tasty with soups and salads and a convenient snack, they're also a superfood; very rich in zinc. They contain plant compounds known as phytosterols, and free-radical scavenging antioxidants, which can give your health an added boost. Here's a recipe to preserve them and make them super tasty. This recipe is part of the #PumpkinRescue. Ingredients 1 cup of pumpkin seeds (if you have more or less that’s fine just adjust flavour combo amount) Flavour combosCurry mix 1 tablespoon oil (coconut or vegetable) 1.5 teaspoons curry powder ½ teaspoon of salt Pumpkin pie mix 1 tablespoon oil (coconut or vegetable) 1.5 teaspoons of mixed spice 1/2 teaspoon of sugar ½ teaspoon of salt Tasty Thai mix 1 tablespoon oil (coconut or vegetable) 1.5 teaspoons of Thai seven spice ½ teaspoon of salt Method Preheat the oven to 190 celsius. To prepare the pumpkin seeds for roasting you have to remove all pumpkin flesh. When the pumpkin seeds are clean, put them on a baking sheet in the oven without any oil or flavourings for about 5 minutes to dry them out. Mix the pumpkin seeds with the flavour mix of your choice (or get creative and come up with your own). Then spread the seeds out on the lined baking sheet and roast for 10 to 15 minutes. You know they are ready when they are crisp and some of them have popped a bit, but not blackened.