1. Heat a large pot over high heat. When a bead of water dropped on the bottom immediately sizzles, stir in the amaranth. Lower the heat to medium. Stir constantly until the grains turn a shade or two darker and about 20 percent of the amaranth has popped. (The popped grains will look like tiny white beads.) Stir in the pumpkin and cumin seeds and continue stirring for another 30 seconds. Turn off the heat and continue stirring until the amaranth stops popping.
2. Immediately transfer the mixture to a small bowl. Stir in the oregano, chili powder, and salt. Let cool and then store in a jar in a cool place until ready to use or up to 1 month.

Note: If you’d like to double or triple this recipe, make it in batches. It’s difficult to prevent the amaranth from burning when you try to pop more than 3 tablespoons at a time.