Pumpkin Chile Con Queso
November 15th, 2017
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.
Ingredients
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
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.
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 carbohydrates (1g dietary fiber, 2g sugar), 5g protein.
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