Pumpkin Queso. Yes, I'll admit this sounds odd. No, I have not lost my marbles! If you enjoy big bowls of savory squash soup and melty cheese dips, you're going to love this festive Fall mash-up.
In my household, tradition underpins all matters of Thanksgiving menu planning. While I ordinarily invite creativity and reinvention of the classics, I think I'd have a munity on my hands if certain dishes didn't hit the table. So more often than not, I don't have much room to tinker. Friendsgiving, however, is a different matter! I was recently invited to a thanksgiving potluck and figured no time like the present to upend my traditional recipes.
Any time I'm looking to promote a more casual, festive flare, I often pull out my recipe for Queso and serve up a batch of margaritas. So I applied the same premise to Friendsgiving. Despite living in Texas, it still seemed a bit out of place to show up to a Thanksgiving celebration with a crockpot of queso, no matter how delicious. Soooo I opted to introduce a few seasonal flavors.
To the Queso, I whisked in pumpkin puree and warm spices - chili powder, cumin, and cinnamon. To compliment the pumpkin and bring extra dimension, I added gouda cheese and chipotles in adobo.
If the pumpkin puree wasn't quite enough of a hat-tip to Fall, I served the queso in an actual pumpkin alongside slices of apples. Of course, a big bowl of tortilla chips would do you just fine as well!
Pumpkin Queso: Friend-tested, Potluck-approved!
Pumpkin Queso
Ingredients
· 1 tbsp olive oil
· ½ large yellow onion, minced
· 1 tbsp garlic, minced
· 3 tbsp diced chipotles in adobo
· 12 oz evaporated milk
· ¾ cup pumpkin puree
· ½ tsp chili powder
· ¼ tsp cumin
· 1/8 tsp cinnamon
· 12 oz processed cheese (like Velveeta)
· 6oz smoked gouda, shredded
· Juice of a lime
· Tortilla chips, apple slices for serving
Heat olive oil in the bottom of a large saucepot over medium low heat. Add the onions and garlic to the pot. Cook until the onion is translucent.
Add the chipotles, evaporated milk, pumpkin puree, and spices. Whisk to combine. Bring to a simmer.
Cut the processed cheese into 1-inch cubes and add to the pot along with the smoked gouda.
Continue to stir the queso over low heat until all the cheese has completely melted. Whisk in the lime juice
Pour into a crockpot or fondue pot to keep hot and velvety. Serve with warm tortilla chips or apple slices.
Serves 8
GF Friendly
Gluten Free Friendly!
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