Curry-Ginger-Garlic Roasted Pumpkin Seeds

I never really appreciated roasted pumpkin seeds until I became more daring with spices.  I like to throw in a "twist" with each batch.  This batch has 1 tbsp curry, minced garlic (1 clove), 2 tsp minced ginger, ground pepper, Kosher salt, drizzled with 1 tbsp of olive oil.  Place the seed mixture on a baking tray and broil on high (turning every couple of minutes) until golden brown.  They make a great snack and are a good topping for squash soup.