Thai Style Roasted Pumpkin Seeds

It’s that time of year again where pumpkins have infiltrated my front porch. Don’t get me wrong, I actually get somewhat excited to pickup some pumpkins, and as much as I like taking the kids pumpkin picking, let’s face it, it’s not cheap. That is not to say I was not going to not going to let the fall season go without getting some pumpkins for the kids. After all, I’m in it for the seeds, and so the pumpkin carving started last week as I had a really craving for homemade pumpkin seeds. My default method of cooking the seeds is typically roasting them with butter and salt, however I have also made a version of cinnamon and sugar that my kids also loved, but this year I wanted to make a version just for me. One that was salty, and spicy, hence my version of a Thai style roasted pumpkin seeds recipe.

Thai Style Roasted Pumpkin Seeds

Let’s get started.

Ingredients:

  • Seeds from one medium sized pumpkin, pulp removed
  • 2 tbsp unsalted butter
  • 1/4 tsp salt, or more to your taste
  • 1/2 tbsp lemongrass, minced
  • 1 whole Thai chili, minced, seeds removed (optional)
  • 1 kaffir lime leaf, minced

You can tell right off the bat that you are going to get a really infused Thai flavor here with these seeds.

Start by rinsing your seeds, making sure any of the pulp is removed. Lay the seeds onto a towel to remove any access moisture.

In the meantime, melt the butter and add it to a mixing bowl. Add in the seeds, the salt, and the Thai chili, kaffir lime leaves, and lemongrass.

How to make Thai style roasted pumpkin seeds

Give a good stir.  Preheat your oven to 350 degrees.

Line a baking sheet with parchment paper. Add the pumpkin seeds to the baking sheet, laying the seeds evenly on the sheet.

Add the seeds to the preheated oven, and cook for about 15 minutes, then remove, toss them around, lay them even again, and roast for another 10-15 minutes, or until they are fully roasted.

Once cooked, pick up the parchment paper and slide the seeds into your serving bowl.

The end result is a blast of Thai flavors in your mouth. You get that great aroma and taste from the kaffir lime leaves, the subtle lemony and ginger bite from the lemongrass, and the heat from the Thai chili. If you have a hankering for those flavors, then give these a try. I hope you enjoy.

Thai Style Roasted Pumpkin Seeds
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Seeds from one medium sized pumpkin, pulp removed
  • 2 tbsp unsalted butter
  • ¼ tsp salt, or more to your taste
  • ½ tbsp lemongrass, minced
  • 1 whole Thai chili, minced, seeds removed (optional)
  • 1 kaffir lime leaf, minced
Instructions
  1. You can tell right off the bat that you are going to get a really infused Thai flavor here with these seeds.
  2. Start by rinsing your seeds, making sure any of the pulp is removed. Lay the seeds onto a towel to remove any access moisture.
  3. In the meantime, melt the butter and add it to a mixing bowl. Add in the seeds, the salt, and the Thai chili, kaffir lime leaves, and lemongrass.
  4. Give a good stir. Preheat your oven to 350 degrees.
  5. Line a baking sheet with parchment paper. Add the pumpkin seeds to the baking sheet, laying the seeds evenly on the sheet.
  6. Add the seeds to the preheated oven, and cook for about 15 minutes, then remove, toss them around, lay them even again, and roast for another 10-15 minutes, or until they are fully roasted.
  7. Once cooked, pick up the parchment paper and slide the seeds into your serving bowl.
  8. The end result is a blast of Thai flavors in your mouth. You get that great aroma and taste from the kaffir lime leaves, the subtle lemony and ginger bite from the lemongrass, and the heat from the Thai chili. If you have a hankering for those flavors, then give these a try. I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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