Cooking · by Khalid Al Zahrani · 2026-10-30
Carving pumpkins tomorrow — what are you actually doing with the seeds and guts?
Roasted seeds are the obvious move, but every year I throw away a big pile of stringy pulp and feel bad about it. Carving pumpkins aren't great for pie, but the stringy bits make a surprisingly decent stock or get blended into soup. Share your best seed seasoning and your ideas for the rest before it all ends up in the compost.
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