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

Directions

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!