Organic pumpkin seeds are hulled, dark green seeds that come from the common field pumpkin. They can be eaten as a raw snack, similar to sunflower seeds. Roasting them to bring out the taste is common, although you are advised that anything over around 20 minutes of roasting will change the pumpkin seed fats, in unwanted ways!
Pumpkin seeds are added to salads, sprinkled over side dishes and often incorporated in vegeburger mixes. Try adding them to flapjack or cookie recipes, sprinkling them over cereal or granola or mixing them with garlic, parsley, coriander, olive oil and lemon juice for a lovely salad dressing.
Pumpkin seeds are a very good source of manganese, magnesium, phosphorus and copper, they are a good source of iron, zinc, essential fatty acids, and potassium. They are also being studied for their vitamin E content, in pumpkin seeds the vitamin E is present in a variety of forms, some of which may be more bio-available than others.