Organic Pumpkin Seeds - Raw

Nutrition Facts
Valeur nutritive

Serving Size: 1/4 cup (30 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 170 Fat / Lipide: 15 g23% Saturated / saturés: 2.5 g13% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 2 mg0% Carbohydrate / Glucides: 3 g1% Fibre / Fibres: 2 g7% Sugars / Sucres: 0 g Protein / protéines: 9 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 0% Calcium / Calcium: 2% Iron / Fer: 20%


Ingredients: Organic pumpkin seeds. Product Status: Certified Organic Organic Certifying Body: Pro-Cert Country of Origin: China

Curry Pumpkin Soup Recipe

2 Tbl pumpkin seeds
2 Tbl butter
3 Tbl all-purpose flour
2 Tbl curry powder
4 C vegetable broth
3 ½ C pumpkin
1 ½ C half-and-half cream
2 Tbl soy sauce
1 Tbl white sugar
Salt and pepper to taste

1. Preheat oven to 375 °F (190 °C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
2. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook and stir until mixture begins to bubble. Gradually whisk in broth, and cook until thickened.
3.Stir in pumpkin and half-and-half cream. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, and then remove from heat.
4. Garnish with roasted pumpkin seeds.


Pumpkin seeds are commonly used in traditional Mexican cooking and are known as 'pepitas.' They provide minerals such as magnesium, zinc, iron, copper, and potassium.


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