If you're carving a pumpkin this year for Halloween, don't throw out the seeds! One of my favorite things to do is to roast the pumpkin seeds to snack on and add to soups and salads -- it's SO easy!
While carving your pumpkin, scrape out the insides with the seeds and place them in a big bowl. Clean off the seeds and then let them dry.
Using a sheet pan, line it with foil and spread the seeds evenly across. Spray or drizzle with olive oil and add your desired seasoning. You can also toss the seeds in a bowl with the spices and olive oil and then lay them out.
I prefer to use salt, garlic powder, paprika, and black pepper. Or, to make them sweet, follow the same instructions but add cinnamon and sugars instead!
Bake at 350°F for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning.
You can then add them to soups or salads for a seasonal crunch or even just snack on them throughout the day!