Mood-Boosting Fun-to-Make Snack: Roasted Pumpkin Seeds


Pumpkin seeds are an excellent snack for people prone to anxiety or depression because they are rich in the amino acid tryptophan.

In the body, tryptophan breaks down into niacin, helping us relax and sleep well. Our body also uses tryptophan to manufacture serotonin, the neurotransmitter associated with positivity and a sense of well-being.

With pumpkins ripened and Halloween looming, October is the perfect time of year to try your hand at roasting pumpkin seeds. Feel free to roast plenty of them; the seeds increase in nutritive value while they age.

Roasted Pumpkin Seeds

This recipe is perfect for those of you who love your roasted pumpkin seeds a little – or a lot – salty.


  • 1 medium pumpkin
  • Salt (regular or sea salt)
  • Olive oil


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut the pumpkin open; use a strong metal spoon to scoop out its stringy insides. Separate the seeds from the slimy stringy stuff, and rinse the seeds.
  3. In a small saucepan, add the seeds to water. Use 2 cups of water for each 1/2 cup of seeds.
  4. Add 1/2 tablespoon salt for each cup of water (use more salt if you like your seeds extra salty, or less for a slightly salted taste).
  5. Bring water to a boil, then let it simmer for 10 minutes. Remove from heat; drain.
  6. Spread a tablespoon of olive oil over the bottom of a roasting pan, and spread the seeds out in the pan – all in one layer.
  7. Bake on the top oven rack until seeds start to brown, about 10 to 20 minutes.
  8. Remove from oven and let the pan cool on a rack; allow the seeds to fully cool before eating them.

Pumpkin’s nutty-tasting seeds also provide magnesium, copper, iron, manganese, phosphorus, B and E vitamins, vitamin K, zinc and calcium. The seeds contain antioxidants, help normalize cholesterol levels, and support kidney and urinary tract health.

Sources: Natural News, Emergency Outdoors


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