Vegan pumpkin soup
Make the most of pumpkin season in early autumn with this healthy vegan pumpkin soup. Toast the pumpkin seeds and use as a garnish to add texture
Roasted pumpkin seeds
Easy
Prep:
Cook:
Don't throw away the seeds if you're cooking a pumpkin – try roasting them with this easy recipe. They make a tasty snack with a little seasoning, or an eye-catching garnish
Skip to ingredients
- fresh pumpkin seedsscooped from the pumpkin
- 2 tsp olive oil
Nutrition: per tbsp (8g)
- kcal36
- fat2g
- saturates0.3g
- carbs3g
- sugars0g
- fibre1g
- protein1g
- salt0g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.
step 2
Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.
