Nathan Kingsley from Whole Foods shares a recipe perfect for fall.
The recipe for pumpkin chile con queso is as follows:
1 3/4 cup low-sodium vegetable broth
2/3 cup pumpkin puree
1/4 cup all-purpose flour
1 (10 ounce) can petite diced tomatoes with jalapenos and cilantro, drained, liquid reserved
1/2 pound (about 2 cups) shredded Mexican blend cheese
1/4 cup light sour cream
-In a medium pot, vigorously whisk together broth, pumpkin, four 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.