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February 2024

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October Pumpkin Recipes



  • 1 15-oz. can pureed pumpkin (or fresh pumpkin equivalent)
  • 1 c full fat coconut milk
  • 2 T curry powder
  • 1 yellow onion
  • 1 c chopped carrots
  • 1/2 c chopped celery
  • 1 T brown sugar or coconut sugar
  • salt (to taste)
  • olive oil
  • 1 c vegetable stock
  • 1 c water (adjust according to what kind of consistency you’d like)
  • pumpkin seeds

Saute Mirpoix: carrots, onion, and celery in olive oil at medium high heat, stirring frequently.
Cook until the onions are transparent and soft.

Adjust heat to medium, add the rest of the ingredients. Stir well and let simmer 30 minutes.

Turn off heat and allow soup to cool. When cooled, blend in a high speed blender until smooth.

Garnish with toasted pumpkin seeds.



  • 1 lb pasta of your choosing, such as shells. 1/2 c chopped yellow onion
  • 4 minced garlic cloves
  • 1/2 c chopped carrots
  • 1 t paprika
  • 1-1/2 C milk (veggie milk like almond or coconut or regular dairy milk)
  • 1 15-oz can pumpkin puree ( or fresh equivalent)
  • salt to taste
  • black pepper to taste
  • olive oil

Over medium heat sauté onions, carrots, celery, and garlic in olive oil. Stir frequently until the onions are translucent.

Add pumpkin puree, milk, and spices. Mix well, allow to simmer 30 minutes.

Allow pumpkin mixture to cool. Once cooled, add to a high-speed blender and blend until smooth.

Toss with pasta and serve. Garnish with crispy onions or garnish of your choosing!



Disclaimer: the recipe below isn’t our recipe, but we’ve used it a lot and love it!

  • 1-3/4 c all-purpose flour
  • 2 t brown sugar
  • 1-1/2 t baking powder
  • 1 t baking soda
  • 1 t pumpkin pie spice
  • 1 t kosher salt
  • 1-1/4 c buttermilk
  • 1 c canned pumpkin puree
  • 2 large eggs
  • 1/4 c unsalted butter, melted

Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.

In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.

In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin puree, eggs, and butter.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy.

Pour a scant 1/2 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.

Serve immediately.



  • 2 c pumpkin puree (15-oz can, 450 grams, or fresh)
  • 3 large eggs
  • 1 c coconut sugar or brown sugar
  • 1 T cornstarch
  • 1/2 t salt
  • 1 t ground cinnamon
  • 1/2 t ground ginger or 1 T freshly grated ginger 1 t freshly grated or powdered nutmeg
  • 1/8 t black pepper (this is what makes this the best pie ever!)
  • 1 c heavy cream plus 1/4 c milk

Preheat oven to 350 degrees F.

Whisk together pumpkin, eggs, sugar.

Mix together salt, cornstarch, cinnamon, ginger, nutmeg, and pepper, add to wet mixture.

Whisk in cream and milk.

Bake unfilled pie shell for 10 minutes.

Pour filling into crust.

Bake till set, 55 to 60 minutes.

Use foil or pie crust shield around edges if necessary.



  • 3 c oatmeal
  • 2 c unbleached flour
  • 1 c wheat Flour
  • 1/2 c non-instant powdered milk
  • 1/2 c nutritional yeast
  • 2 T baking powder
  • 3 eggs
  • 2 c very hot water, broth or milk
  • 1/2 c pureed pumpkin (or blackstrap molasses)
  • 1 10-oz jar unsweetened peanut butter celery seed to taste as a natural preservative

Preheat oven to 300°

Put oats in large bowl and mix hot water in, let sit until cool.

Add eggs, pumpkin (or molasses), and peanut butter, mix well.

In a separate bowl mix together dry ingredients, then mix into large bowl.

Roll out on a floured surface to about 1/8” to 1/4” thick, and use cookie cutters or score into squares, rectangles, or diamond shapes. Perforate each with a fork.

Arrange on cookie sheets and cook until brown. You may want to flip each cookie after about 10 minutes to brown evenly on top and bottom.

The quantities of flours, milk powder, and nutritional yeast can be mixed and matched. You can add more of one or less of the other. Dogs love nutritional yeast (do not substitute brewers yeast-bleck!) Cornmeal also works well.
Do not substitute other sweeteners for the pumpkin or blackstrap molasses, since dogs do not need sugar! If you don’t have blackstrap (high in vitamins and minerals) add more peanut butter, oil, or liquid.

The K-9 kookies are much dryer and crunchier when baked slower at a low temperature. If you want to cook them faster, they will be softer in the middle and probably won’t keep as long.
VARIATIONS: The possibilities are endless!

Dogs love cheese, so you can experiment with adding that, too.
For your older dog’s joint problems, you can add powdered supplements found in natural groceries such as:

  • MSM powder
  • powdered glucosomine and chondroitin
  • green mussel powder is the best for K-9 joints!



  • 2 c all-purpose flour
  • 1/2 t salt
  • 1 t baking soda
  • 1/2 t baking powder
  • 1 t ground cloves
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • 1 1/2 sticks (3/4 c) unsalted butter, softened 2 c sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin
  • (I use Libby’s)

Preheat the oven to 325°F and set oven rack in the middle. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).

In a medium bowl, combine flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

With an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point—that’s okay.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Can be frozen for up to 3 months. After it is completely cooled, wrap it securely in freezer wrap or freezer bag. Thaw overnight in the refrigerator before serving.



  • 1 pumpkin
  • Butter
  • Olive Oil
  • Chicken Stock
  • Half and Half or Oat Milk
  • Cuminó
  • Salt
  • Can of Green or Red Chile

Wash pumpkin, cut into halves or chunks

Remove seeds, wash them, and let dry on a plate

Steam pumpkin chunks until soft

Put pumpkin into a blender or vita-mix, purée
I also macerate the skin together with the pulp. More nutritious and there’s no side effect, the soup is fine

Add butter or olive oil, cuminó, chicken stock, half and half or oat milk, stir

Roast pumpkin seeds until crisp or purchase pumpkin seeds, roasting a bit in olive oil or butter, salt to taste

One can also add a bit of New Mexico chile, green or red

Spoon into serving bowls, adding a dollop of sour cream and sprinkle with cilantro or other green herbs. Simply simple and delicious.