Curry Roasted Pumpkin Seeds


On House of Bedlam’s post this week: Pumpkin Anatomy, we’re carving our pumpkins and eating them too. This is a fun, easy, and messy recipe to make with your kids. It’s also super healthy.  But they don’t have to know that!

Curry Roasted Pumpkin Seeds

Curry Roasted Pumpkin Seeds


  • 1 medium sugar pumpkin (yields about 1 cup of seeds)
  • 1 Tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp curry powder
  • 1/8 tsp cinnamon


  1. Wash pumpkin and slice in half.
  2. Then the fun part! Pull out the slimy pulp and extract the seeds. The seeds actually come apart fairly easily when the pulp is wet.
  3. Place seeds into a sieve and rinse off any excess slime. Lay seeds out on a baking sheet and pat dry with paper towels to remove most of the water. Then let seeds air dry for a few hours.
  4. Preheat the oven to 275 degrees. Once the seeds are dry, place in small bowl and combine with the oil and spices. Mix until all the seeds are coated. Place back on the baking sheet in a single layer and cook, stirring occasionally until seeds are slightly browned and crunchy. About 1 hour.

 And the verdict is:

Matthew (age 7): “Not crunchy enough”

Liam (age 5): “A little hard on my loose tooth”

Dylan (age 5): “I liked it only for a second”

Visit House of Bedlam for more kid-friendly recipes.




About Author

House of Bedlam columnist, Elaine Studdert, started cooking later in life, after having her three children. At first it was a matter of necessity. Taking three kids under the age of three to a restaurant, was just not fun in any way shape or form. So she started cooking more and more at home. As time passed and her boys got older, it became more important to expose them to real food. She didn’t want to raise her kids on processed food and knew that starting them on healthy food early was the way to go. She blogs at House of Bedlam where she creates and tests recipes each week with her kids. Follow her on Twitter, Facebook, and Pinterest.

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