1- Scoop all the seeds out of a fresh pumpkin shell. 2- Place seeds in colander and rinse thoroughly under cold running water. Remove any pumpkin string that clings to the seeds. 3- Measure the amount of seeds you have. For each cup of fresh seeds, combine the above ingredients in a sauce pan. (See NOTES) 4- Bring the mixture to a boil over high heat, stirring constantly until the salt is dissolved. Reduce the heat to low, partially cover the pan, and simmer the seeds for 30 minutes. 5- Preheat oven to 300degF. Drain seeds well and spread them in a single layer on an ungreased baking sheet. Toast them in the oven for 30 minutes, stirring occasionally, until both the ousides and insides of the seeds are crisp but not burned. 6- Transfer seeds to a bowl to cool completely. Store in an airtight container or plastic bag. patHs NOTES | Eat as a snack, or use chopped seeds as a garnish for soups and salad. A tasty garnish for tortilla soup: chop toasted seeds and warm with salsa (roja or verde). Chili powder blended with a little cinnamon; powdered cocoa; garlic powder. Add a little Garlic Chili Pepper Sauce; chipotle sauce; mango-curry sauce to the simmer pot. contact: kitpatH 1997 Oct phannema@wizard.ucr.edu Recipe by: Chile Pepper (Mag) 1997 Oct Posted to recipelu-digest Volume 01 Number 328 by RecipeLu on Nov 29, 1997