0 from 0 votes

Pumpkin Chipotle Queso

Course Appetizer


  • 2 tbsp butter
  • ¼ cup all-purpose flour
  • ½ tsp cumin
  • ½ tsp smoked paprika optional
  • ¼ tsp cayenne optional
  • 1⅓ cups vegetable broth
  • 2 chipotle peppers in adobo sauce chopped
  • 1-2 chopped jalapeño optional
  • ½ cup Farmer's Market Organic Pumpkin Puree
  • cup pico de Gallo drained
  • 2 cups freshly cheddar cheese can be cheddar or a cheddar & pepper jack mix


  1. Heat the butter in a saucepan over medium heat. Add the flour and cook, stirring frequently, until lightly golden, about 3-4 minutes.

  2. Add in the dry spices and cook another 30 seconds while constantly stirring the mixture.

  3. Whisk in the broth and continue to cook until dry ingredients dissolve.

  4. Whisk in the pumpkin and chopped peppers and stir until combined.

  5. Remove from heat and whisk in the shredded cheeses and salsa. The cheese does not have to be fully melted, as it will continue to cook.

  6. Blend until emulsified, and then add pico de Gallo. If the queso has chunks, pour into a blender to re-emulsify until smooth. This can be done before adding the pico, or after is okay too. You will just end up with a smooth queso.

  7. Serve warm with your choice of chips or bread.