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Soy Sauce Roasted Kabocha Pumpkin Seeds

Delicious and healthy roasted kabocha pumpkin seeds. Seasoned with soy sauce and salt. Great for snacking, topping your pumpkin soup, or in your granola mix.

If you buy whole kabocha pumpkin often, it will start to feel like such a waste every time you throw away the seeds. Kabocha seeds, like regular pumpkin seeds, can be roasted and turned into delicious healthy snacks! A jar of this and some cold beer is a fun way to enjoy a movie night. Or, why not add them to your breakfast granola? So, let’s start learning how to roast some kabocha seeds. :)

Ingredients to prepare soy sauce roasted kabocha pumpkin seeds: seeds from one whole kabocha pumpkin, olive oil, soy sauce, and salt.

Ingredients to prepare soy sauce roasted kabocha pumpkin seeds: seeds from one whole kabocha pumpkin, olive oil, soy sauce, and salt.

How to clean kabocha pumpkin seeds

If you have never cleaned kabocha pumpkin seeds before, you will be a pro once you follow my simple guide:

  1. Separate seeds from the pulp. Place all the pulp and the seeds in a large mixing bowl and fill it with water. Use your fingers to separate the seeds from the pulp. Most of the time, the pulp will sink on its own to the bottom of the bowl, and only the seeds float on top. Don’t worry if you can’t remove 100% of the pulp.
  2. Wash and drain the seeds. Transfer the seeds to a colander and wash under running water. It is normal for the seeds to feel slimy.
  3. Dry the seeds. Drain, and shake to remove as much water as possible. Spread the kabocha seeds on a sheet or parchment paper. Usually, I let them air dry for 1 hour.

Now, the cleaned and dried kabocha seeds are ready to be seasoned and roasted. :)

Cleaned kabocha pumpkin seeds mixed with olive oil, soy sauce, and salt.

Cleaned kabocha pumpkin seeds mixed with olive oil, soy sauce, and salt.

How to roast kabocha pumpkin seeds

Here is how I roast my kabocha pumpkin seeds:

  1. Preheat oven to 150 Celsius (300 Fahrenheit).
  2. Transfer dried kabocha pumpkin seeds to a mixing bowl, then add 2 tablespoons of olive oil, 12 teaspoon of soy sauce, and 14 teaspoon of salt. Stir to coat the seeds evenly with the seasoning.
  3. Spread the seeds in a single layer on a rimmed baking sheet. I use my half-sheet pan for this.
  4. Bake in the preheated oven for 40-45 minutes, stirring once, until the seeds are toasted. It may take longer or shorter, this largely depends on how dry your seeds are.
  5. Remove from the oven and cool completely on the baking sheet. Store in an air-tight container.

You can use the same roasting guide to roast pumpkin seeds as well.

Soy Sauce Roasted Kabocha Pumpkin Seeds.

Soy Sauce Roasted Kabocha Pumpkin Seeds.

How do you eat roasted kabocha seeds?

You can enjoy your homemade roasted kabocha seeds like any other pumpkin/squash seeds. I prefer to hull the shells, but it is actually 100% safe to eat even the shells! So, this is largely up to your personal preference. :)

These seeds are great for snacking with some cold beer. And they are great for topping pumpkin soup like this kabocha soup with dumplings, or add them to your breakfast granola mix.

Soy Sauce Roasted Kabocha Pumpkin Seeds

5.0 from 5 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 2 cups

Print Recipe

Ingredients

  • seeds from 1 whole kabocha pumpkin
  • 2 tablespoon olive oil
  • 1/2 teaspon soy sauce
  • 1/4 teaspoon salt

Instructions

  1. Separate seeds from the pulp. Place all the pulp and the seeds in a large mixing bowl and fill it with water. Use your fingers to separate the seeds from the pulp. Most of the time, the pulp will sink on its own to the bottom of the bowl, and only the seeds float on top. Don't worry if you can't remove 100% of the pulp.
  2. Wash and drain the seeds. Transfer the seeds to a colander and wash under running water. It is normal for the seeds to feel slimy.
  3. Dry the seeds. Drain, and shake to remove as much water as possible. Spread the kabocha seeds on a sheet or parchment paper. Usually, I let them air dry for 1 hour.
  4. Preheat oven to 150 Celsius (300 Fahrenheit).
  5. Transfer dried kabocha pumpkin seeds to a mixing bowl, then add 2 tablespoons of olive oil, 1⁄2 teaspoon of soy sauce, and 1⁄4 teaspoon of salt. Stir to coat the seeds evenly with the seasoning.
  6. Spread the seeds in a single layer on a rimmed baking sheet. I use my half-sheet pan for this.
  7. Bake in the preheated oven for 40-45 minutes, stirring once, until the seeds are toasted. It may take longer or shorter, this largely depends on how dry your seeds are.
  8. Remove from the oven and cool completely on the baking sheet. Store in an air-tight container.

Comments

  • Irina Irina says:

    I have never heard about Kabocha Pumpkin... I should have a deep look at this kind of pumpkin in a grocery store. I love the idea of snacking, especially with beer. YUMMY!

  • veena Azmanov veena Azmanov says:

    Definitely crunchy and nutty and best toppings too. I love them as a snack option with the soya and olive oil flavor infused. Awesome.

  • Jeannette Jeannette says:

    What an amazing snack! I love how you added a soy sauce spin to it! I know my family would love this!

  • Bry Bry says:

    What a wonderfully tasty, healthy snack! And I can imagine it'd be really easy to experiment with too, and add extra flavours. great idea!

  • Danni Danni says:

    I love roasted pumpkin seeds, but I haven't had them flavoured with soy sauce before. YUM!

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