Time to celebrate the first day of fall with pumpkin queso!
I mean, let’s be real, I should say the OFFICIAL first day of fall. Because I’ve technically been celebrating the first day of fall in my secret brain since mid-August. I just can’t help it when it’s my favorite season. It can’t come soon enough and I never want it to end.
This means that now, I find it totally acceptable to share pumpkin recipes. I’m not super into sweet pumpkin things right now (though I do have one coming your way…), but savory pumpkin? I am ALL OVER IT.
If you own a copy of The Pretty Dish, then you may recognize this recipe. It’s a riff off of my butternut squash queso which may be one of the most popular recipes in the entire book. It is seriously incredible. You adore it, I adore it, we all adore it.
I took that recipe and swapped a few things, adding pumpkin and turning it more into a queso fundido with chorizo. Since I’m not a huge sausage fan, it takes a lot for me to share a recipe with chorizo. Sometimes I make a dish with sausage for Eddie because he loves it, but other than that, I’m out.
UNLESS.
Unless of course it’s queso fundido, because who can say no to that? And who can say no to a fall version, when fall makes you feel all cozy and warm and spiced and happy?!
Yesterday I decided that I want to be like fall. I want to make people feel cozy and warm and spiced and happy. You know? Be the human version of fall to others.
Now let me tell you a secret.
This pumpkin queso? It’s even smoother and creamier than my butternut queso. I attribute that to the fact that I used canned pumpkin puree, which is silkier and smoother than my own roasted and blended pumpkin. When I make the butternut queso, I almost ALWAYS roast and puree my squash; it’s a bit thicker and even has a little texture to it sometimes. I don’t mind at all, ever. In fact, I love that it’s a little thicker because you can almost used it as a sauce of sorts on other recipes.
However, after having this super creamy and smooth pumpkin version? OH MAN. Be still my beating autumn heart. This is addictive.
P.S. I did scrape out the seeds inside of this little pie pumpkin to use as the serving bowl for the queso. That is totally up to you! It’s a fun presentation, but it’s not necessary for the recipe. Unless you use the insides to make your own puree.
And do not fear: it’s very savory. It doesn’t taste like pumpkin bread or cake (I mean, I’m not a monster) and it tastes very much like a fall hug on a chip.
Or on a potato.
Even on top of your scrambled eggs.
Or drizzled on your broccoli.
Just sayin’.
Pumpkin Queso Fundido
Cheese quota for the month? Met.
The post We Are Making Pumpkin Queso Fundido! Oh Yes We Are. appeared first on How Sweet Eats.
