Vicky Wasik

Whether they’re toasted and ground up for moles and soups, used as a seasoning, sprinkled whole in a salad or on top of baked goods, pumpkins seeds add complex nutty flavor to any recipe. Oh, and they also make an irresistible snack when toasted in their shells—a good excuse to throw a pumpkin carving party!—and dressed up with endless flavor combinations like curry and mint or chorizo and smoked paprika. But you don’t have to wait for fall to try out these recipes. Keep reading for 13 pumpkins seed recipes to start making ahead of the season.

Alguashte (Salvadoran Pumpkin Seed Seasoning)

Serious Eats / Karla Vasquez

Salvadoran alguashte is a versatile two-ingredient condiment made from pumpkin seeds and salt. It adds a deeply earthy, nutty flavor to everything from fresh fruit and vegetables to savory dishes.

Pozole Verde de Pollo

Serious Eats / J. Kenji López-Alt

Pumpkin seeds add nutty flavor and a creamy texture to this one-pot weeknight version of the hearty Mexican classic.

Vegan Curry Butternut Squash Soup With Kale

Serious Eats / Yasmin Fahr

Toasted pepitas gives this quick and easy stew of butternut squash, kale, and toasted quinoa a nice nutty crunch.

Creamy Roasted-Broccoli Soup With Buttermilk and Spiced Pepitas

Serious Eats / Daniel Gritzer

Pepitas roasted in olive oil, coriander, cumin, mustard seed, and turmeric plays off the roasted broccoli flavor of this warming fall soup, while buttermilk provides a gentle tang.

Grilled Chicken Tacos with Pumpkin Seed Sauce

Serious Eats / Carrie Vasios

Turn slices of grilled chicken into delicious tacos with the help of a sauce made from toasted pumpkin seeds, tomatillos, jalapeño, and cilantro.

Pumpkin Streusel Muffins

Serious Eats / Vicky Wasik

These streusel muffins are tender and fragrant with pumpkin spice, and topped with a buttery crown of toasted pumpkin seeds, chewy rolled oats, and a touch of brown sugar.

Roasted-Carrot Salad With Peanut-Sesame Mole

Serious Eats

Toasted pumpkin seeds make appearance in the mole and as a garnish on this gorgeous and tasty vegan salad.

Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chile-Orange Vinaigrette

Serious Eats / Jennifer Olvera

This colorful grain salad is brightened with mango, orange, and a punchy dressing, and garnished with crunchy pepitas.

Chipotle-Orange Guacamole With Toasted Pumpkin Seeds

Serious Eats / J. Kenji López-Alt

This smoky variation of guacamole includes orange zest for an aromatic component and toasted pumpkin seeds for crunch and nutty flavor.

Easy Roasted Pumpkin Seeds

Serious Eats / Vicky Wasik

These classic roasted pumpkin seeds get crisp texture and plenty of flavor from a light coating of oil and salt.

Roasted Pumpkin Seeds With Chorizo and Smoked Paprika

Serious Eats / J. Kenji López-Alt

Here, pumpkin seeds are tossed in a mixture of rendered chorizo fat and some smoky-sweet paprika, then served with crisped slices of chorizo and some chopped parsley for a sophisticated Spanish-inspired snack.

Soy-Glazed Roasted Pumpkin Seeds With Furikake

Serious Eats / J. Kenji López-Alt

Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist.

Roasted Pumpkin Seeds With Curry and Mint

Serious Eats / J. Kenji López-Alt

Here, crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice.

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