Remove the seeds from the stringy pumpkin flesh, rinse off any excess pumpkin.
Place the seeds in a bowl and cover with water. Allow to soak for 24 hours.
Drain the pumpkin seeds and spread in a single layer on a buttered baking sheet. Sprinkle with salt as desired. You can always add more after the pumpkin seeds are toasted.
As with any seed, nut or grain, proper preparationis very important - precautions should be taken to break down the phytic acid.
In nature, the phytic acid helps protect the seed until germination occurs thus ensuring (as much as possible) the re-population of the plant. In the human body, however, phytic acid works as an anti-nutrient and actually binds with minerals in the foods eaten and those in our bodies to prevent absorption of nutrients.
So, it is important to neutralize the phytic acid. This can be done by soaking, sprouting and fermenting.
For pumpkin seeds, I have found soaking to be the best and easiest method. After you have scooped out the seeds from the pumpkin, separate the seeds from the stringy pulp. Place the seeds in a bowl and cover with water. Allow to soak for 24 hours.
Try adding different dried herbs and spices such as;