product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Pumpkin Chile Con Queso

Serves 16
Time 20 min
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!
Ingredients
  • 1 3/4 cup 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
Method

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.

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.
  • 1 3/4 cup 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