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Solula Smoky Pumpkin Queso

Solula Smoky Pumpkin Queso

  • ¼ cup salted butter
  • ¼ cup all purpose flour
  • ¼ tsp cumin
  • ¼ tsp paprika
  • 1 ½ cups vegetable broth
  • 1-2 chipotle peppers in adobo, finely chopped
  • ⅔ cup pumpkin purée
  • 1 ¼ cup shredded pepper jack cheese
  • ¾ cup shredded cheddar cheese
  • Pumpkin seeds, to top
  • Pico de gallo, to top
  • Solula Roasted Garlic Crispy Plantain Tostones, to serve


  1. Heat a medium skillet or saucepan over medium heat and add the butter. When the butter melts and bubbles, add the flour. Cook, stirring often, for about 3 minutes or until golden in color.
  2. Stir in the cumin, paprika, and broth. Bring to a low simmer, stirring occasionally, until thickened, about 5 minutes.
  3. Stir in the chipotle peppers and pumpkin puree and simmer for another minute.
  4. Remove from the heat and stir in the cheeses until melted.
  5. Pour into a serving dish and top with pumpkin seeds and pico de gallo. Serve hot with Solula Roasted Garlic Crispy Plantain Tostones and enjoy!
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