As soup season approaches quickly, I wanted to share this SUPER simple way to add a little crunch and texture to an otherwise plain soup. I also add these toasted pumpkin seeds to salads and keep them on hand for easy snacking. I wanted to share BOTH my sweet and savory recipes for them— enjoy! PS, here’s a pro tip: if your seeds become soft before you can eat them all, simply set oven to 325F and bake again for around 5 minutes. They will crisp back up as if you made them fresh that day!