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Curried Pumpkin Seeds

Curried Pumpkin Seeds 8.000

Laura Chase de Formigny for The Washington Post;food styling: Marie Ostrosky for The Washington Post

Dec 18, 2013

These are good on their own, as a garnish for soups or salads, or in a mixture with other spiced nuts.

Make Ahead: The curried pumpkin seeds can be frozen in an airtight container for up to 1 month. Defrost for at least 20 minutes before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; 2 cups

  • 2 cups hulled, unsalted pumpkin seeds (may substitute squash seeds)
  • 1 tablespoon mild curry powder
  • 2 tablespoons tamari or other Japanese soy sauce


Preheat the oven to 350 degrees. Have a rimmed baking sheet at hand.

Combine the pumpkin seeds with the curry powder and tamari or Japanese soy sauce in a mixing bowl, stirring until well coated, then spread them on the baking sheet in a single layer. Bake for 8 to 12 minutes, shaking the pan from time to time, until the seeds become golden brown and crisp and begin to pop.

Cool completely before serving or storing.

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Recipe Source

From cookbook author Susan Herrmann Loomis, who blogs at

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 190

% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 260mg 11%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: 0g

Protein: 9g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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