Swap out boring chips and salsa for toasted pumpkin seed dip—Alex Stupak's recipe purees toasted seeds with tomatoes, garlic and chile to create a Yucatan-inspired spread. For dessert ...

Ladle the mixture into the ramekins; refrigerate until set. For the pumpkin-seed crumble: Preheat the oven to 350 degrees. In a food processor, combine the pumpkin seeds, flour, sugar, and salt.

served with watercress and crispy pumpkin seeds. Each serving provides 322 kcal, 7.8g protein, 49g carbohydrates (of which 25g sugars), 9.2g fat, 7.2g fibre and 0.5g salt. Preheat the oven to 200C ...

Stir puréed pumpkin into a cheesecake filling for a less sickly take on this decadent dessert. Or try making ... blends well with the other nuts and seeds. Roasted pumpkin seeds are great on ...

Sprinkle with toasted pumpkin seeds and sea salt while chocolate is still tacky (so that the seeds and salt can adhere). Break toffee into desired-size pieces.

Before turning pumpkin into a delicious velouté or a tasty dessert, we clean it carefully, removing seeds and skin. But beware: those little seeds, often thrown away, are a real hidden treasure!

The soup is dressed with crumbed sweet plantain chips and toasted pumpkin seeds for a satisfying crunch. There are several indigenous spices and herbs ground together to make the pepper soup spice ...