What's the best way to roast pumpkin seeds so that they can be shelled easily? I roasted mine at 400 until they were golden, and they're tasty with the shells on, but I want to use shelled seeds as a garnish for pumpkin soup.
The ones I just roasted don't shell easily at all. The seeds inside just fall apart if I can even get the shell open.
I'd really like to get a bowl of attractive, whole roasted seeds to put next to the soup tureen when I serve it.
p.s. any other good garnishes for pumpkin soup? I tried finely-chopped parsley, but I didn't like that at all.