Pumpkin Chile Con Queso

Pumpkin Chile Con Queso

Serves 16

This lightened-up version of a Tex-Mex favorite is ideal for cooler weather, flavored with rich pumpkin and spicy tomatoes. Serve with tortilla chips or raw veggies for dipping.

  • 1 3/4 cups low-sodium vegetable broth
  • 2/3 cup pumpkin purée
  • 1/4 cup all-purpose flour
  • 1 (10-ounce) can 365 Everyday Value® Organic Petite Diced Tomatoes with Jalapeños & Cilantro, drained, liquid reserved
  • 1/2 pound (about 2 cups) shredded Mexican blend cheese
  • 1/4 cup light sour cream
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In a medium pot, vigorously whisk together broth, pumpkin, flour and reserved tomato liquid until well combined. Bring just to a boil over medium-high heat, whisking often, and then lower heat to medium-low and simmer until silky and thickened, 2 to 3 minutes. Remove from the heat and gently stir in cheese, a handful at a time. When completely melted, stir in tomatoes and sour cream and serve warm.

Nutritional Info: 
Per Serving:Serving size: about 1/4 cup, 100 calories (60 from fat), 7g total fat, 4.5g saturated fat, 20mg cholesterol, 180mg sodium, 6g carbohydrate (1g dietary fiber, 2g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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