My friends, Eva and Peki (two really wonderful people), came over today to carve pumpkins for Halloween weekend. Eva brought a lovely Kabocha squash.
I usually don't like pumpkin-carving (I know, call me a loser) but somehow it's way funner with friends... and soup! I had a great time and with all the pumpkin seeds, we made a yummy snack.
Toasted Pumpkin Seeds:
Drizzle a little olive oil on the seeds, then sprinkle on some salt. Toast them at 325 degrees Celsius for around 15-20 minutes until they smell good and are browning. Take 'em out and eat 'em up! Everybody loves pumpkin seeds. Yay for protein and delicious simplicity!
