Yes, I'm a bit late. You've probably all roasted your seeds already, or (sadly) thrown your pumpkin seeds in the trash or your compost heap. But whatever.
Clean your seeds by soaking them, and then running your hands through the seeds, picking out all the pumpkin gack. Drain the seeds, dry them off a bit with paper towels. Dump the seeds onto a baking tray, toss with some olive oil, and some good sea salt. I used a Trapani chunky salt that I found in my cabinet, and ground up in a little dish with my pestle.
Spread the seeds out into as even a layer as you can. Roast at 350-400 until they're done, stirring a few times.