Pumpkins are the perfect symbol of Autumn and Samhain. I know they didn’t come over from the New World to Europe until the early 1500s but that’s definitely long enough to be considered history here, too! Pumpkins represent the bounty of the land, the ripe and raucous culmination of Spring planning and prepping, Summer tending, right through to Autumn abundance, harvest, and storage for the coming lean months of Winter. Pumpkins do store beautifully but who wants to wait that long to enjoy their plump and homely deliciousness?
Pumpkin seeds are a truly seasonal treat and probably one of my absolute favourites. I make loads at harvest time and keep them sealed in an airtight jar to munch on handfuls for as long as possible into the Winter, or to sprinkle them in soups and salads.
So, of course, separate the seeds from the gooky pumpkin guts as you either carve a jack o’ lantern or prep your pumpkin for roasting. Either way, the flesh needs to be scraped clean.
Rinse the pumpkin seeds really well, drain the water and then, add them to a pot of lightly salted water and boil them for 10 minutes. Trust me, this makes ALL the difference. I never used to do this and the roasted seeds can break up and get very sharp and jagged as you chew. By boiling them BEFORE roasting, you get a much nicer texture. It’s worth the extra step, believe me.
Drain the boiled seeds, pat dry with kitchen roll and then spread them into a single layer to dry. They will stick to kitchen roll so I tend to just pat them down regularly and allow to dry over a day or so on a baking sheet lined with parchment paper.
Pop the dried seeds into a bowl and drizzle with olive oil, sprinkle with salt and pepper and any other seasonings you fancy. I am fond of garlic granules, a dash of dried chili flakes, paprika, and just a touch of ground rosemary. Of course, add those herbs and spices with magical intention! Salt, pepper and garlic for protection and healing, rosemary to remember and honour your loved ones and ancestors who have gone before, and chili flakes to bring passion and love to a relationship or a situation. You can use variations on a theme, too, like pink Himalayan salt for self-love as well as protection, for instance.
Word of advice – go easy on the rosemary. She can be overpowering. I love her but she is a strong personality in all ways, flavour profile included. Also, crush the rosemary up in a mortar and pestle or with the back of a spoon before adding.
You can experiment with other flavour combinations, depending on your own likes and magical intentions.
Mix well so all seeds are well coated and then lay them out on a cookie sheet lined with wax or parchment paper. I wouldn’t use aluminium or the bare sheet because they can burn and stick.
Roast on 180 Celsius/350 Fahrenheit /Gas mark 6 for about 10 minutes but give them a flip or a stir halfway through and if they are not done to your liking, just add 1 minute more at a time and check. They catch quite easily, especially when they are thoroughly dry.
Now, here’s the tricky part! TRY to resist popping them in your mouth straight from the oven! Let them cool down some first or risk burning your mouth. Once cool, store in an airtight jar. Every witch worth their salt will have a plethora of recycled jars just waiting! My jar of seeds lives on the counter in the kitchen because I dip into it and graze regularly throughout the day. If you have intentionally spelled your seeds, it is a way of prolonging and strengthening the spellwork over time, too. When you consume the last magical seed, your spell is at its fullest potential for success.
The Illuminated Pathway 