From Carla Emery's Old-Fashioned Recipe Book:
Open the pumpkin & remove the seeds. Let the seeds dry for 2 days - spread on a tray or newspaper.
Just before roasting, rub the seeds between your fingers to remove that thin papery outer skin. Then roast under a low flame for ~ 15 minutes. When they start popping out of the tray, they're done. They're brown, too, when done. A moment before removing them from the oven, sprinkle soy sauce over them.
OR
Prepare as above, toast, then brush with melted butter & sprinkle with salt.
OR
Wash seeds. Boil in salted water (2 - 3 Tbl salt per quart of water) for about 15 minutes. Drain. Spread on a cookie sheet with a little oil or melted butter. Roast in a moderate oven (350) until they are brown & crisp.
Hope this helps . . .
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