Did you see yesterday’s post? It features my new recipe for Roasted Butternut Squash and Apple Soup – and not only is the soup delicious, but these Roasted Pepitas on top are what really make it special. The sweet, spicy and nutty flavor cuts the sweetness in the soup; plus the crunchy texture is just what a smooth soup needs. So. Good.
1 cup pepitas
1 tsp olive oil
1 tsp sugar
1/4 tsp chilli powder
1/4 tsp cumin
1/2 tsp cinnamon
1/4 cayenne pepper
pinch of salt
*omit the sugar to make these paleo!
Add all of the ingredients to a bowl and stir until all of the pepitas are coated.
Preheat the oven to 350 degrees. Spread on a lined baking sheet and roast for 10 minutes.
Sprinkle on top of your soup or eat as a snack!
Enjoy and have a great weekend!