This soup is a bit different than my usual approach to pumpkin soup. Quite often my soups will involve generous quantities of curry powder and coconut milk and quite often a bit of tomato as well. This one leans into maple syrup with a little bit of cayenne as the main seasoning. (Although I used Kashmiri chilies in my rendition of it.) I think I still prefer my usual curried version overall, but this was an interesting twist on the pumpkin soup theme. Especially with the sour cream and seasoned pumpkin seeds.

Maple Pumpkin Soup

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1/2 tsp. sugar
• 1/2 tsp. sweet paprika¹
• 1/2 tsp. ground cayenne (or Kashmiri chilies), divided
• 1/4 tsp. coarse sea salt, ground
• 2 1/2 Tbsp. butter, divided
• 7 Tbsp. maple syrup, divided
• 1 tsp. water
• 1/2 c. pumpkin seeds, toasted
• 1 onion, finely chopped
• 2-3 ribs celery, finely chopped
• 2-4 cloves garlic, minced
• 1/2 c. white wine
• 4-5 c. chicken or vegetable stock
• 1250g pumpkin purée²
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1 c. sour cream

Directions

1. Combine the sugar, paprika, 1/4 tsp. of the cayenne, and ground sea salt and set aside.
2. Combine 1/2 Tbsp. of the butter, 1 Tbsp. of the maple syrup, and the water and bring to a boil over medium heat.
3. Add the pumpkin seeds and cook until liquid has evaporated and seeds are well-coated.
4. Transfer to bowl with the paprika mixture and toss to coat.
5. Spread out on a sheet of parchment paper to cool.
6. Melt the remaining 2 Tbsp. of butter over medium heat.
7. Add the onion and celery and cook until softened (~10 minutes).
8. Add the garlic and cook for another minute or so.
9. Add the wine, increase heat to medium-high, and cook until reduced by half.
10. Add the stock and the pumpkin, reduce heat to medium-low, and simmer for ~10 minutes.
11. If soup is chunkier than you'd like, use an immersion blender to smooth it out.
12. Stir in the remaining 6 Tbsp. of maple syrup, sea salt, remaining 1/4 tsp. of cayenne, and pepper and simmer for an additional 10 minutes.
13. Taste and adjust seasonings as desired.
14. Serve topped with a dollop of sour cream and a sprinkle of the seasoned pumpkin seeds.

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¹ I just used plain sweet paprika this time, but I think that smoked sweet paprika would actually be really nice in this. ^Back
2 I used a mix of fresh and canned pumpkin for this. One 796mL can + 1 pie pumpkin yieled about the right amount. I cut the pumpkin in half, scooped out the seeds, rubbed it with a little olive oil, and baked it at 180°C (350°F) for 50 minutes, then scooped the flesh out of the skin. ^Back

Symbol: I made this broccoli salad way back at the beginning of January. But I haven't been great at staying on top of the write-ups so far this year, so it had kind of fallen through the cracks. (Thank you, Reiver, for helping to make sure this recipe made it onto the blog!)

This was our salad for the picnic we had out at the Otorohanga Kiwi House. I ended up doing a tuna melt, PB&J, grilled cheese, pickle & cheese, and egg salad sandwiches on feather bread. And those sandwiches plus a few apples and this salad made for a lovely lunch spread!

Broccoli Salad

From Love and Lemons

Ingredients

• 450g broccoli
• 2 Tbsp. olive oil
• 3 Tbsp. mayonnaise
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. grainy mustard
• 1/2 Tbsp. maple syrup, divided
• 1 clove garlic, minced
• 1/4 tsp. coarse sea salt, ground
• 1/2 red onion, chopped
• 1/3 c. dried cranberries
• 1/2 c. almonds
• 1/2 c. pepitas
• 1 Tbsp. tamari
• 1/4 tsp. smoked paprika

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or coarse parts from the stem first.
3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, 1 tsp. of the maple syrup, garlic, and salt.
4. Add the broccoli, onions, and cranberries and toss to coat.
5. Place the almonds and pepitas on the baking sheet and toss with the tamari, remaining 1/2 tsp. maple syrup, and smoked paprika.
6. Spread into a thin layer on the baking sheet.
7. Bake for 10-12 minutes or until golden brown.
8. Remove from the oven and let cool for 5 minutes.
9. Toss the almonds and pepitas into the salad and serve.

I opened a can of pumpkin to make some waffles the other day. Which made for a tasty breakfast, but left me with a bunch of extra pumpkin purée in the fridge. Luckily this recipe used up almost all of it. Not to mention giving us tasty muffins!

Pumpkin Muffins with Streusel Topping

Slightly adapted from Muffins and Biscuits by Heidi Gibson

Ingredients

Streusel Topping¹

• 2 Tbsp. salted butter²
• 35g all-purpose flour
• 2 Tbsp. brown sugar
• 3 Tbsp. raw pumpkin seeds

Batter

• 6 Tbsp. salted butter, melted
• 2 large eggs (or 3 small eggs)
• 1/4 c. milk
• 1 tsp. vanilla extract
• 350g pumpkin pur&eacte;e
• 180g all-purpose flour
• 130g sugar
• 1/2 Tbsp. baking powder
• 1/2 tsp. coarse sea salt³
• 2 tsp. mixed spice
• 1/2 tsp. ground ginger
• 110g chopped pecans⁴

Directions

1. Cut the butter, flour, and sugar together for the streusel.
2. Mix in the pumpkin seeds and set aside.
3. Preheat the oven to 180°C (350°F) and grease a standard (5cm) 12-well muffin tin.
4. Beat the eggs with the butter, milk, vanilla, and pumpkin.
5. In a separate bowl, ombine the flour and sugar.
6. Sift in the baking powder.
7. Mix in the salt, mixed spice, and ground ginger.
8. Add the dry ingredients to the wet and mix with a spatula until almost combined.
9. Add the pecans and stir to combine.
10. Divide the batter amongst the muffin wells. (You may have a bit extra.)
11. Top each muffin with ~1 Tbsp. of streusel topping.
12. Baked at 180°C (350°F) for 20-24 minutes.
13. Let cool in pan for 5-10 minutes, then transfer to wire rack to finish cooling.
14. Serve as is or with maple cream cheese.

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¹ I've scaled the streusel quantities down slightly here since I had a lot left over after topping my muffins with what I felt was a fairly generous quantity. That said, if you would like to try it with the original quantities, you can just bump the butter up to 2 1/2 Tbsp., flour to 45g, sugar to 3 1/2 Tbsp., and pumpkin seeds to 1/4 c. ^Back
2 I missed that I was supposed to be using salted butter for this and ended up just using unsalted. This was fine, but next time I might add a pinch of salt (maybe 1/8 tsp.) to the streusel topping to make it pop a little more. ^Back
3 I included the full measure of salt here because I was using unsalted butter. If using salted butter, I would probably either omit or significantly reduce the salt. ^Back
4 The recipe calls for toasted pecans. I was feeling lazy, so I didn't toast them. I was also a bit short on pecans, so I made up the difference with walnuts. ^Back

The Kidlet has been taking a cooking class and has been bringing home the excess ingredients. We ended up getting a huge influx of cilantro this way and this recipe seemed like an excellent way to use it up.

It was cold and gloomy outside, so I opted to cook the chicken on the stove rather than on the grill as directed. I also added a few extra spices to the sauce and had to supplement the cilantro quantity with some parsley since the first bundle of cilantro had gone off by the time I got to making this. It was still very good though. The Kidlet even declared it a favourite! And it went nicely with the leftover couscous we had in the fridge from an earlier meal.

Chicken with Cilantro and Pumpkin Seed Pesto

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

Pesto

• 1/2 c. raw pumpkin seeds
• 2 c. packed fresh cilantro
• 1/4 c. olive oil
• 3-4 Tbsp. lime juice
• 1-2 cloves garlic
• 1 jalapeño, seeded
• 1/4 tsp. coarse sea salt
• 1/4 tsp. creole seasoning (optional)

Chicken

• ~750g skinless, boneless chicken breasts
• 3/4 tsp. coarse sea salt
• 1/2 tsp. black peppercorns, ground
• 1 Tbsp. schmaltz (or olive oil)

Directions

1. Preheat oven to 180°C (350°F).
2. Spread the pumpkin seeds on a baking sheet and bake at 180°C (350°F) for 8-10 minutes.
3. Purée toasted pumpkin seeds with cilantro, olive oil, lime juice, garlic, jalapeño, salt, and creole seasoning (if using).
4. Sprinkle the salt and pepper over both sides of the chicken.
5. Melt the schmaltz (or olive oil) over medium-high heat.
6. Add the chicken and cook until seared (~4 minutes per side).
7. Reduce heat to medium-low, cover, and cook, turning occasionally, until chicken reaches an internal temperature of 74°C (165°F).
8. Serve chicken over couscous, rice, pasta, or substrate of your choice and top with pesto.

This is the last of the Wholefully pumpkin seed recipes! Tasty, but I think it needed more dill.

Dill Roasted Pumpkin Seeds

Wholefully

Ingredients

• ½ C pumpkin seeds, cleaned
• 1 tsp olive oil
• 1 tsp white vinegar
• 1 tsp dry dill, or 1 tsp dill seeds, ground
• ½ tsp garlic powder
• ½ tsp salt
• ⅛ tsp black pepper

Directions

1. Toss all ingredients together.
2. Bake at 300°F for 30 minutes or until golden brown and crispy, stirring every 10.

I've been continuing to work my way through various pumpkin recipes while they're in season here. So far I've made pumpkin pancakes, pumpkin muffins, a pumpkin-apple brown betty (which I haven't had a chance to do a write-up for yet), and two different kinds of pumpkin bread. I've also got a beef and pumpkin stew queued up. But for today, I decided to give this pumpkin granola recipe a try.

Now, first thing's first: I like this granola a lot. Especially the walnuts; they go very well with the spices and toast up really nicely as the granola cooks and come out with a beautiful warm, deep flavour. And, while the nut/seed butter in the wet ingredient mixture isn't front-and-centre in this recipe, it adds a lovely richness to the whole thing. So yes, I really enjoyed this granola.

That said... I probably would try changing a few things next time.

I only had peanut butter and tahini to choose from nut/seed butter-wise, so I went with tahini for this iteration. And it was great! But I'd love to try tripling down on the pumpkin next time and try using pumpkin seed butter instead.

And, while I'm at it, I'd also be inlined to up the pumpkin purée slightly. It was fine as is, but it seemed like it would probably take extra pumpkin well too. And, while the final granola was very tasty, it did not actually taste very pumpkin-y too me, so I'd like to try cramming even more pumpkin into it next time if possible.

Pumpkin Granola

Slightly adapted from Jessica in the Kitchen

Ingredients

• 3 c. old-fashioned rolled oats
• 1 c. chopped walnuts
• 1/4 c. pumpkin seeds
• 2 tsp. mixed spice or pumpkin pie spice
• 1/4 c. pumpkin seed butter (or tahini or almond butter)
• 1/2 c. maple syrup
• 1/2 c. pumpkin purée
• 1/2 tsp. coarse sea salt
• 1/2 c. dried cranberries (optional)

Directions

1. Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Combine the oats, walnuts, pumpkin seeds, and spice blend and mix well.
3. In a separate bowl, combine the seed (or nut) butter, maple syrup, pumpkin, and sea salt and mix well.
4. Pour the wet ingredients into the dry and mix very thoroughly.
5. Spread the granola out on the prepared baking sheet and bake at 180°C (350°F) for 30-40 minutes, flipping halfway through.
6. Mix in the dried cranberries (if using).

This was, in theory, meant to be a butternut squash soup. But I could only get pumpkin in my produce basket this week, so I made it with that instead. And then I was a bit shy on pumpkin, so I tossed in a lonely sweet potato that I had left over from another recipe to make up the difference. So, all-in-all, maybe not quite the same soup that the recipe authors had in mind, but it was tasty nonetheless.

And using the pumpkin worked out nicely because then I had freshly roasted pumpkin seeds to use as garnish. The original recipe called for roasted, salted pepitas (which are just shelled pumpkin seeds anyway). I had some shelled pumpkin seeds in the freezer. But I figured, rather than trying to roast and salt them, it'd probably be easier and more efficient to just use the freshly harvested in-shell seeds. They're a bit different texturally, but they still provide some nice salt and crunch, so I think it worked out well.

The original recipe was mean to be a small batch, "cooking for two" recipe. But since I wanted to use up the whole pumpkin in one go (and have enough soup to serve all three of us + have some leftovers), I just doubled all the quantities.

Pumpkin-Sweet Potato Soup

Adapted from Cook's Country December/January 2021

Ingredients

• 1 pie pumpkin (~900g)
• 2 Tbsp. + 1 tsp. olive oil, divided
• 3/4 tsp. coarse sea salt, divided
• 3/4 tsp. black peppercorns, ground, divided
• 1 sweet potato (~200g), peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 tsp. dried sage
• 4 c. chicken or vegetable stock
• 1/4 c. heavy (35%) cream
• 1/2 c. crumbled blue cheese

Directions

1. Preheat oven to 220°C (425°F).
2. Halve the pumpkin and scoop out the seeds and "guts". Reserve the seeds.
3. Brush the pumpkin halves with 1 Tbsp. of the olive oil and place cut-side-down on a baking sheet.
4. Roast at 220°C (425°F) for 30-45 minutes.
5. Remove from oven and allow to cool.
6. Meanwhile, reduce oven temperature to 150°C (300°F) and toss pumpkin seeds with 1 tsp. of olive oil, 1/2 tsp. of the salt, and 1/2 tsp. of the pepper.
7. Roast the pumpkin seeds at 150°C (300°F) for half an hour, stirring and turning every 10 minutes.
8. Once the pumpkin has cooled enough to handle, remove the flesh from the skin. Discard the skin and reserve the flesh.
9. While the pumpkin seeds are roasting, heat the remaining 1 Tbsp. of olive oil over medium-low heat.
10. Add the onion and sweet potato and cook, stirring occasionally for 10-15 minutes.
11. Add the garlic and sage and cook for another minute or two.
12. Add the stock, pumpkin, and remaining 1/4 tsp. of salt and 1/4 tsp. of pepper and bring to a boil over medium heat.
13. Reduce heat medium-low and simer, covered, for ~15 minutes.
14. Remove from heat and blend until smooth with an immersion blender.
15. Stir in cream.
16. Serve garnished with blue cheese and pumpkin seeds.

Another one of the Wholefully pumpkin seed recipes, this is the simplest; just a bit of salt and pepper. Tasty, though, and very simple.

Salt & Pepper Pumpkin Seeds

Wholefully

Ingredients

• ½ C pumpkin seeds, cleaned
• 1 tsp olive oil
• ½ tsp salt, ground
• ½ tsp black pepper, ground

Directions

1. Toss pumpkin seeds with oil, salt, and pepper.
2. Bake at 300°F for 30 minutes, stirring every 10.

Gyin Thoke (Ginger Salad)

This was part of the spread for TF's birthday dinner. I wasn't really expecting to like it since I don't really care for pickled ginger. But I wasn't making it for me, I was making it for her and she quite enjoys pickled ginger.

In the end everyone liked this salad! Well, except for the Kidlet who couldn't eat it due to the shrimp powder. I didn't worry about including the shrimp since I was so sure the ginger would put her off anyway. I think next time I'll try it without the shrimp so the Kidlet can eat it too. It's really delicious! And, having tried it, I think she probably would like it after all.

Gyin Thoke

Slightly adapted from Burma: Rivers of Flavor by Naomi Duguid

Ingredients

• 1 c. pickled ginger¹
• 1/2 c. pumpkin seeds, toasted
• 1/2 c. chopped roasted peanuts²
• 1/2 c. roasted or fried split soybeans or split peas³
• 1/2 c. sesame seeds, toasted
• 1/4 c. dried shrimp powder (optional⁴)
• 1-2 Roma tomatoes, cut into thin wedges
• 1 c. shredded Napa cabbage
• 1/4 c. fried garlic⁵
• 2 Tbsp. lime juice
• 2 Tbsp. garlic oil
• 1 tsp. coarse sea salt

Directons

1. Rinse the ginger in cold water, then drain and slice into thin strands.
2. Combine ginger, pumpkin seeds, peanuts, fried soybeans, sesame seeds, dried shrimp powder, tomatoes, Napa cabbage, fried garlic, and lime juice in a bowl and mix to combine.
3. Add garlic oil and salt and mix again.
4. Adjust seasoning as desired and serve.

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¹ Japanese gari works well for this purpose. ^Back
2 You can toast raw peanuts in a dry pan and then chop them or chop commercial dry-roasted unsalted peanuts. ^Back
3 You can substitute an extra 1/2 c. of peanuts for the soybeans if you can't find or make fried split soybeans. ^Back
4 Obviously you would need to omit the shrimp to keep this vegetarian. If you're going for vegan as well, you may need to make your own pickled ginger from scratch as not all sugar is vegan and you generally can't tell just by looking at the ingredients. ^Back
5 Duguid actually suggests slicing the garlic fairly thick when making fried garlic for Burmese recipes. Either way will work; you may just need to adjust your cooking times accordingly. ^Back

I love this bread! It is so, so good! The crust is perfect, the crumb is just right, the flavour is excellent. It's easy to adjust the inclusions to your taste. And the timing is pretty laid back.

The first time I made it, I made it with dried cranberries and slivered almonds and followed the proportions given in the original recipe. The second time I opted for dried cranberries, pumpkin seeds, and sunflower seeds to make it school safe and upped the hydration a little bit. I also played around with the timing and hydrations levels in the starter/preferment. I think the first preferment worked better, but the higher hydration in the second batch was an improvement.

Fruit and Seed Semolina Sourdough

Slightly adapted from Sourdough.com

Ingredients

First Preferment

• 13g starter (100% hydration)
• 26g hard (strong/bread/high grade) whole wheat flour
• 26mL water

Second Preferment

• first preferment
• 83g hard whole wheat flour
• 83mL water

Dough

• 230g fine semolina flour
• 233g hard whole wheat flour
• 275mL water
• second preferment
• 10g coarse sea salt
• 1g malt syrup mixed w/ 10g flour
• 22g olive oil
• 7g fennel seeds
• 70g nuts and/or seeds of your choice
• 110g dried cranberries

Directions

Morning or early afternoon of Day 1

1. Combine the starter, flour, and water for the first preferment and mix very well.
2. Let stand, loosely covered, at room temperature for 4-8 hours. (4 hours for warmer rooms, 8 hours for cooler.)

Evening of Day 1

1. Add the flour and water for the second preferment to the first one and mix very well.
2. In a separate bowl, combine the semolina flour, whole wheat flour, and water for the dough and mix until combined.
3. Loosely cover both containers and let stand at room temperature overnight (8-12 hours depending on room temperature).

Morning of Day 2

1. Add the preferment to the flour-water mixture and fold/knead it in.
2. Work in the salt and malt-flour mixture as well.
3. Cover and let stand at room temperature for one hour.
4. Add the olive oil and fennel seeds to the dough and stretch and fold it/knead the dough until the new ingredients have been incorporated. (It's okay if they're not evenly distributed at this point.)
5. Flip the dough over, cover, and let stand for another hour.
6. Add your preferred nuts and seeds and work them in as above.
7. Turn the dough over again, cover, and let stand for another hour.
8. Add the cranberries (or other dried fruit) and work it in as above. (One again, it's okay if things are a little uneven at this point.)
9. Flip the dough, cover, and let stand for an hour.
10. If the dough seems lively and light at this point, you may proceed with shaping. If not stretch it and fold it again and return it to its covered bowl for another hour. Keep repeating the hourly stretching process until the dough has reached a good level of activity. This may take 8 hours or more in a cool room.

Afternoon/Evening of Day 2

1. Once the dough is pleasantly airy and supple, place it on a lightly floured surface and press it flat.
2. Fold the dough into thrids (like a letter) and press it down a bit again.
3. Roll it up jelly-roll style, starting from a short side to form a loaf.
4. Place the loaf in a floured banneton, cover, and chill for 8-12 hours.

Morning of Day 3

1. If dough was still sluggish before shaping, allow the loaf to stand at room temperature for an hour or two before baking.
2. Preheat oven to 230°C (450°F).
3. Grease a baking sheet and sprinkle it with cornmeal.
4. Boil a few cups of water.
5. Carefully turn the loaf out onto the prepared baking sheet.
6. Lightly brush the surface with water and sprinkle with a bit of cornmeal if desired.
7. Once the oven is preheated, slash the loaf as desired.
8. Pour several cups of boiling water into a large pan and place it on the bottom oven rack.
9. Bake the bread on a rack set above the pan of boiling water.
10. Bake at 230°C (450°F) for 15 minutes.
11. After 15 minutes, carefully remove the pan of boiling water and reduce the temperature to 180°C (350°F).
12. Continue baking for another 20-30 minutes.
13. When loaf looks and smells done, remove it from the oven and tap the underside. If it sounds hollow it's done, otherwise return it to the oven for another 5-10 minutes.
14. Once loaf sounds hollow when tapped, turn off the oven. Leave the loaf in the warm oven for 10 minutes.
15. Remove bread from oven and place on a wire rack to cool.

There was a recipe for Pumpkin Snack Cake in the most recent issue of Cook's Country. I wanted to try it out using a fresh pie pumpkin rather than canned purée. This, of course, meant pumpkin seeds. The Kidlet voted for pizza flavour this time, so we gave that one a try. I think it would've been nice with a bit of tomato powder as the author suggested, but they still came out nice even without it. The Parmesan did have a tendency to clump together though. I think maybe the recipe was written for what TF and I call "Parmesan sand" and not fresh grated Parmesan. It still came out tasty despite the clumping issue though, so I don't think it was a problem in the end.

Pizza Roasted Pumpkin Seeds

Slightly adapted from Wholefully

Ingredients

• 1/2 c. pumpkin seeds
• 1 tsp. olive oil
• 1 (generous) Tbsp. grated Parmesan
• 1/2 tsp. lightly dried basil¹
• 1/2 tsp. dried oregano
• 1/4 tsp. coarse sea salt
• 1/4 tsp. tomato powder (optional)
• 1/8 tsp. garlic powder

Directions

1. Toss pumpkin seeds with olive oil.
2. Add remaining ingredients and mix to coat.
3. Spread coated seeds in a single layer on a baking sheet. (Line the baking sheet with parchment paper for easier clean-up.)
4. Bake at 150°C (300°F) for 30 minutes, checking seeds about halfway through baking to see if they need to be flipped or turned.

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Variations

Vegan

Ingredients

• 1/2 c. pumpkin seeds
• 1 tsp. olive oil
• 1 Tbsp. nutritional yeast
• 1/2 tsp. lightly dried basil¹
• 1/2 tsp. dried oregano
• 1/4 tsp. coarse sea salt
• 1/4 tsp. tomato powder (optional)
• 1/8 tsp. garlic powder

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¹ I don't generally recommend or keep fully dried basil on hand as it loses most of its flavour and pretty rapidly approaches the taste of hay instead. Dried would probably be fine here (as long as it hasn't been sitting around for too long), but I didn't want to go out and buy dried basil just for this. I had some "lightly dried" basil in the fridge, which tends to retain a lot more of the fresh basil flavour than its fully dried counterpart, and opted to use that instead. ^Back

Last year we made some sweet cinnamon roasted pumpkin seeds after turning the rest of the pumpkin into delicious pie. This year we hit up the same set of recipes and tried out the ranch recipe for a savoury twist. And, once again, I was very pleased with the results. Although I think I'd cut back on the salt a little next time. Other than that, they were great though.

Ranch Roasted Pumpkin Seeds

Slightly adapted from Wholefully

Ingredients

• 1 c. raw pumpkin seeds
• 2 tsp. olive oil
• 1 tsp. fresh parsley, minced
• 1/2-1 tsp. coarse sea salt, ground (depending on how salty you like things)
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. dill¹
• 1/4 tsp. mustard powder
• 1/4 tsp. celery seed, ground
• 1/4 tsp. paprika
• 1/4 tsp. black peppercorns, ground

Directions

1. Rinse and dry your pumpkin seeds.
2. Add olive oil and toss to coat.
3. Combine remaining ingredients and mix well.
4. Sprinkle ranch mixture over oiled pumpkin seeds and toss to coat.
5. Spread seeds onto baking sheet and bake at 300°F (150°C) for 30 minutes, turning every 10 minutes.

I think it might be interesting to try adding just a touch of buttermilk powder to the mix as well. I'd probably start with 1/4 tsp. or so just to see how it goes.

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¹ I was all out of dill, so I ended up grinding up 1/2 tsp. of dill seeds and using that instead. The flavour isn't quite the same, but it was close enough for this application. ^Back