Halloween is coming and "Trick or Treat" usually means "too much candy". At Harvest Home, we've found some tasty ways to give your family Halloween treats without the extra sugar. Are you carving a pumpkin for your windowsill? You can do a lot more with that pumpkin than just carve a face. Seeds can be turned into a variety of delicious and healthy snacks. Pumpkin gives muffins and pies a great nutty taste and pumpkin soup always hits the spot on chilly days.

For a simple tasty snack, try roasting pumpkin seeds. They are full of good things for your body: minerals like magnesium for your heart health and zinc for your immune system. Plus they're loaded with healthy fats, antioxidants, fiber AND protein! 

Here how to roast your own:   

  • Save and Clean The Seeds: Place the pumpkin pulp into a large bucket or sink full of water. The seeds should float to the top and be easily removed with a hand held strainer or a slotted spoon. Pat the seeds dry with a cheese cloth or kitchen towel. Don't dry the seeds with paper towels; the seeds will stick.
  • Dry The Seeds: Preheat the oven to 300° F. Spread the seeds in a single layer on a cookie sheet and bake until they are dry, about 50 - 60 minutes.
  • Roast With Flavor: Set the oven to 350 F. Place seeds in a large bowl and toss with olive oil, salt and your choice of spices (see tips below). Lay seeds on a flat baking sheet and bake for about 10 minutes or until crisp and golden.

Easy, right? If seeds aren't your thing, here is a bonus pumpkin idea from one of our farmers.

Delicious Pumpkin Side Dish: Cut a pumpkin into 2 or 3 inch pieces, leaving the skin on. Place the pieces into a steamer with a stick of cinnamon in the water. Cook until the pumpkin is soft then mash the pieces with one stick of panela also known as a sugar stick. Serve and enjoy! 

No matter how you prepare your pumpkin, it's sure to be a hit. Happy Halloween!


Pumpkin Soup  



  • 1 tbsp olive oil
  • Leeks (white & light green parts), rinsed & sliced ¼" thick 
  • 2 celery stalks, sliced
  • 1 clove garlic, chopped 
  • 1 medium pumpkin or 1 ½ lb butternut squash, peeled & cut into ½" cubes
  • 1 15 oz can pumpkin puree
  • 6 cups low-sodium chicken broth
  • Salt & pepper to taste
  • 1 tbsp fresh rosemary or 1 tsp dried


  • Heat the oil in a large saucepan over medium heat. 
  • Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
  • Add the pumpkin cubes and canned puree, then the broth.
  • Simmer until the pumpkin is tender, about 25 minutes. 
  • Stir in 1¾ teaspoons salt and ¼ teaspoon pepper.
  • Working in batches, ladle the soup into a blender and puree until smooth. 
  • Served topped with rosemary

Pumpkin Seeds Options


Toss dried pumpkin seeds with 2 tbsp of olive oil & any of the spice mixtures below listed below. Then return the seeds to the oven to lock in the flavor.

Chili-Lime Pumpkin Seeds

  • 2 tbsp lime zest
  • 2 tbsp freshly-squeezed lime juice
  • ½ tbsp chili powder
  • ¼ tsp salt 

Rosemary-Parmesan Pumpkin Seeds

  • 2 tbsp chopped fresh rosemary
  • ¼ cup finely grated Parmesan cheese
  • ½ tspn garlic powder
  • Salt & pepper to taste 

Indian Pumpkin Seeds

  • Toss with garam masala
  • Mix with currants after roasting

Spanish Pumpkin Seeds

  • Toss with smoked paprika
  • Mix with slivered almonds after roasting

Barbecue Pumpkin Seeds

  • Toss with brown sugar, chipotle chili powder & ground cumin.

Sweet Pumpkin Seeds

  • Cinnamon & a dash of sugar (Do NOT use salt)


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