Adapted from Ruth Reichl's Swiss Pumpkin and Moosewood Cookbook's Pumpkin Tureen.
Be sure to get a pumpkin that's designed for eating, such as Sugar Pie.
If you like, save the seeds in a large bowl, let them soak in cool water for an hour or so, then lift them out with your fingers and into a strainer - the strings and goo should sink to the bottom. Drain them well, toss them to coat in olive oil, and roast them in a low oven, around 250º, until golden and crisp, about 30 minutes. Toss with a bit of salt, smoked paprika, curry powder, cayenne or whatever else you like. See this article
for more on pumpkin seed roasting.
Nutritional values are based on one of ten servings.