Pumpkin Seed Butter
- 50 min
- Serves 4
- 3 ingredients
15 minutes to prep, 35 to cook. A nutrient‑dense pumpkin seed butter packed with iron, perfect for boosting mood‑supporting hormones. Soaking and roasting unlock the minerals, and a careful blend creates a smooth, savory spread great on toast or in smoothies.
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Method
Soak the pumpkin seeds overnight (8–12 hours), then drain and dry them thoroughly to ensure crispness.
Preheat the oven to 350°F, spread the dried seeds on a baking sheet, and roast until golden and fragrant, about 20 minutes.
Transfer the roasted seeds to a food processor and blend on low speed for 10–15 minutes, adding flaky salt and optional oil as needed, until a silky butter forms.
Tips while you cook
- Soak and dry seeds thoroughly
- Soak the pumpkin seeds overnight (8–12 hours), then drain and dry them completely before roasting.
- Even roasting
- Spread the dried seeds in a single layer on a baking sheet and roast at 175 °C for about 20 minutes until golden.
- Gradual blending
- Blend the roasted seeds on low speed for 10–15 minutes, adding flaky salt and oil gradually for a silky butter.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Mrinal Marwaha made this.
The recipe comes from Mrinal Marwaha’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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