1. Remove the pumpkin seeds from the pumpkin with a tablespoon and soak them overnight in salted water. Drain them in a colander and let them dry for a few hours.
2. Spread the seeds on a baking tray and spray them with olive oil. Roast them for about 20–30 minutes at 200 °C top/bottom heat. Turn once or twice so that they brown evenly. Don’t let the seeds get too dry or they will lose flavour.
3. Enjoy the roasted pumpkin seeds with or without the shell.
* These are approximate values, which may vary. The values refer only to the ingredients, not to the method of preparation.