• 1 cup raw green, hulled pumpkin seeds
  • 1 Tablespoon Tamari or soy sauce


Wash seeds by rinsing under cold water in strainer.

Heat skillet to medium high heat.

Dry roast seeds, stirring often until about 20-30 have popped.

Remove from skillet by pouring into a clean dry bowl.

Drizzle the Tamari and stir to coat.  When seeds are cool. Serve and enjoy!

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