First step is to separate the seeds from all the guts in the pumpkin, if you don't like touching slimy stuff, I'm not quite sure what to tell you, gloves maybe?
Wash your seeds really well, and spread on a cookie sheet, add enough water to cover all of them and sprinkle salt. You can roast them faster at a higher temperature but I leave mine in the oven overnight at a super low temperature, like 150 or less. In the morning all the water is evaporated and they are beautifully toasted and crunchy. Easy peasy lemon squeezy right?