Pumpkin seeds with aromatic herbs (gluten-free, lactose-free)

Preparation time: 15 minutes
Cooking time: 35 minutes
Makes 500 ml (2 cups)


1 pumpkin (5 kg)
2 Tbsp (30 ml) Maison Orphée Sunflower Oil for Cooking
2 Tbsp (30 mL) brown sugar
Maison Orphée Sea Salt with Aromatic Herbs, to taste


1.Remove pumpkin seeds by releasing filaments. Do not rinse.

2. Put the seeds to air dry overnight on a large baking sheet. Preheat convection oven to 135oC (275oF) or conventional oven to 150oC (300oF)

33 . In a bowl, coat the seeds with the sunflower oil. Add brown sugar and sea salt with aromatic herbs. Mix well.

44 . Spread the seeds on a baking sheet covered with parchment paper and bake for about 35 minutes in convection oven and 40 minutes in a conventional oven, until lightly browned, stirring halfway through cooking. For more crispness, let cool before serving. Serve as an appetizer with a Pumpkin Ale or garnish a green salad.