Method

• 1.
  Preheat the oven to 180°C. Place the pumpkin seeds in a bowl of water. Using your hands, rub seeds to remove any pumpkin flesh. The seeds will float to the top and flesh will sink to the bottom.

• 2.
  Scoop out seeds and place in a saucepan with salt and 1L (4 cups) water. Bring to the boil over high heat, then reduce heat to medium and cook for 10 minutes. Drain and rub the seeds dry with paper towel.
• 3.
  Toss the seeds with oil, soy sauce and a pinch of salt in a bowl, then spread over a baking paper-lined baking tray. Roast for 10 minutes, stir, then bake for a further 5 minutes or until slightly golden (the inside of pumpkin seeds cook before the outside, so don’t let them become too dark or the inside will burn).
• 4.
  Cool the seeds, then serve. Store remaining seeds in an airtight container.