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. Keep it warm for serving in a slow cooker!
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.
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 carbohydrates, (1 g dietary fiber, 2g sugar), 5g protein.
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.