Our skin should have a slightly orange tint by the end of November because of all the pumpkin we consume during this time of baking, cooking and celebrating. While I was researching the gamut of pumpkin rich recipes, I noticed that many did not use the entire contents of a 15 oz can of pumpkin puree. For me, this kind of thing ends up in the freezer with good intentions for a future soup addition or added to a bread recipe but more likely it is forgotten until after freezer burn takes over months later.
I have found 3 recipes that not only meet the baking, cooking & celebrating needs of the season but together, use up every bit of that one can of pumpkin puree. First one up is this lovely dip, perfect for family get-togethers. In my case, it was just the thing to warm up before dinner one of those days when we were all running late and dinner felt too far away.
Pumpkin Chile Con Queso
Recipe from Whole Foods
- 1 3/4 c Imagine Vegetarian No-Chicken Broth
- 2/3 c pumpkin puree
- 1/4 c all purpose flour
- 1 10oz can of diced tomatoes with jalapenos, drained, liquid reserved
- 1/2 lb (about 2 c) shredded Mexican blend cheese
- 1/2 c light sour cream
In a medium pot, vigorously whisk together broth, pumpkin, flour and reserved tomato liquid until well combined. Bring just to boil over medium-high heat, whisking often and then lower heat to medium low and simmer until smooth and thickened, about 2 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.