The Hippo


Oct 13, 2015








And array of pumpkin baked goods from Just Like Mom’s Pastries. Courtesy photo.

Chicken and bean enchiladas with pumpkin sauce 

From the kitchen of Liz Barbour
1 15 ounce can enchilada sauce
2 cups cooked pumpkin, pureed
12 corn tortillas
1 15 ounce can refried beans
4 cups shredded cooked chicken
2 cups cheddar cheese
Spray 9x13 pan with cooking spray.  Preheat oven to 375 degrees. In medium bowl, combine enchilada sauce and pumpkin puree until smooth. Warm corn tortillas in microwave. Spread each tortilla with 2 tablespoons refried beans. Distribute chicken among tortillas. Roll tortillas and place in pan seam side down. Pour sauce over tortillas. Sprinkle with cheddar cheese. Bake 30-35 minutes or until sauce is bubbling and cheese is melted.
milk to make a spicy Thai pumpkin soup.
Gluten-free pumpkin cake
From the kitchen of Melanie Chavez
½ cup pure canola oil
1 cup organic sugar
4 large organic cage-free eggs
1 teaspoon pure GF vanilla extract
1 15-ounce can 100 percent pumpkin puree
½ cup sweet sorghum flour
½ cup brown rice flour
½ cup millet flour
½ cup potato starch (or tapioca starch)
1 teaspoon GF baking powder
1 tablespoon GF pumpkin pie spice
2 teaspoons ground psyllium husk, chia seeds, flaxseed combined
Coconut oil spray
Preheat oven to 350 degrees. Grease 9x6-inch pan with coconut oil spray and set aside. In stand mixer, combine canola oil, sugar, mix on medium speed until combined. Add in eggs one at a time until incorporated. Add vanilla extract and mix until combined. Add pumpkin and mix until fully combined, about 1 minute. Add flours, baking powder, pumpkin pie spice, psyllium husk, chia, and flax combination, mix on medium speed until combined, around 2 minutes. Scoop batter into pan and smooth with rubber spatula. Bake for 30 minutes, until golden brown. Remove from oven and let cool for around 30 minutes. (For maple cream cheese frosting recipe, see

Beyond pie
Enjoy pumpkin, from soup to nuts


 From scones in the morning to bisque in the evening, expand your pumpkin-flavored horizons this fall with ideas from local chefs and bakers to enjoy pumpkin all season long.

Pick the perfect pumpkin
Before diving in with a delicious pumpkin recipe, you have to make sure you’re cooking with the right pumpkin, whether it’s fresh or a canned puree. 
If you want to use a fresh pumpkin, avoid the jack o’ lantern kind because they’re very wet with minimal pulp. Instead, Liz Barbour, chef and owner of The Creative Feast in Hollis, recommends sugar pumpkins or cinderella pumpkins, which have a small water content and an intense pumpkin flavor.
Karen Car, owner and pastry chef at Just Like Mom’s Pastries in Weare, said when it comes to baking, canned is a good option.
“The canned pumpkin, it’s all ready to go and you know what you’re getting,” she said. “You don’t really know the moisture [with a fresh pumpkin].”
This time of year Just Like Mom’s Pastries pumpkin products include three kinds of pies, whoopie pies, muffins, scones, bread, dinner rolls, cheesecake, pumpkin pecan bars and even pumpkin dog biscuits.  
Gluten-free chef and blogger Melanie Chavez of   Manchester uses both canned and fresh, depending on what she’s making. 
“[Canned] pumpkin … it’s a lot easier to do it that way, so I use a lot of that in my baked goods,” she said. “I like to roast [fresh pumpkin] and put it in my soup.”
Brittney Hooton, manager at Midtown Cafe at the Beacon in Manchester, agrees that when it comes to making soup, fresh pumpkin is the way to go.
“If I was going to do [a] pumpkin chili, it uses the whole pumpkin because there’s not really another main veggie to it,” she said. 
She’ll peel, core and dice the pumpkin to add nice orange chunks to the pot.
Incorporate it
When developing a new pumpkin-based soup, Hooton tends toward creamy recipes that highlight the thick, full flavor that many people look for, but with a unique twist added on. 
Lately, she’s been toying with two new soup recipes — pumpkin chili and spicy Thai pumpkin soup. Typically she’ll scan a few recipes, combine techniques from each of them and then tweak the result to make it her own, like putting a dollop of yogurt on top or adding goat cheese to a simple pumpkin soup base.
For Barbour, a neat way to add more pumpkin to a meal is by serving chocolate black bean chili in a roasted sugar pumpkin. 
“The idea of that is I roast the sugar pumpkin separately and scoop out the inside and then I make my chili and put the hot chili into this individual [sized] pumpkin,” she said. 
For added flavor and texture, roast chunks of pumpkin to add to the chili (but don’t boil them because that adds to the water content).
She also makes chicken and bean enchiladas and adds her own pureed pumpkin to the enchilada sauce.
Pumpkin pairings
When it comes to spices and flavors to pair with pumpkin dishes, you can’t go wrong with nutmeg and cinnamon or even substituting pumpkin in recipes that call for butternut squash.
“The beauty of it is you can puree it so it can be added to anything,” Barbour said. “It’s not a super strong flavor, it just depends on what seasonings you use to accent that flavor.”
She suggests stirring a pumpkin puree into oatmeal or adding chunks of pumpkin into a risotto.
“I really enjoy using the cumin, a smoked paprika, you know along those lines if I’m going to go in a savory direction,” she said. “I think they play nicely against the slight sweetness of the pumpkin and then your salt and pepper are going to play on that as well.”
Other than a cream cheese frosting or filling, which Car said goes well with pumpkin baked goods, she likes adding in chocolate chips, coconut, orange zest, cranberries and pecans to batter. 
“And of course instead of adding just cinnamon you can do it with ginger and make that more of a predominant flavor,” she said. 

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