Place the pumpkin seeds in a medium bowl. Add enough boiling water to cover the seeds by 1 inch (2.5 cm). Soak for 1 hour. Alternatively, use room temperature water and soak for 8 to 24 hours.

After the soaking time has elapsed, give the seeds a brief rubbing by placing your clean hands into the bowl and rubbing the seeds with your fingers. The soaking water will already have a green tinge (from the skins sloughing off). A brief rub will remove a bit more.

Drain the pumpkin seeds in a colander or mesh sieve. Rinse the seeds under cold water and drain again.

Place the drained pumpkin seeds, fresh water (2 cups/473 mL), turmeric, onion powder, garlic powder, and salt (black salt or regular) in a blender.

Blend on high speed until completely smooth, stopping once or twice to scrape down the sides of the blender container. Use right away, or store for future use (see storage info in the notes).

To make a single serving, place a small or medium nonstick skillet over medium heat for 1 minute. Add 1/2 cup (118 mL) batter to the skillet.

Let the batter cook for at least 1 minute, until it begins to bubble and set up, before moving it at all.

Use a rubber or silicone spatula to move the batter around the skillet until fluffy curds form (push the curds up against each other to form large curds).

Continue to cook (1 to 2 minutes) until the batter is set to your liking. Just like a scramble made with eggs, you decide how soft or firm the results. The longer you cook the scramble, the firmer the final result. Serve immediately.