This dip is nothing short of irresistible! I’ve made it several times as an appetizer, and without fail, it always earns an enthusiastic YUM! The combination of pumpkin, chorizo, and melty cheeses creates a rich, velvety bite that’s absolute perfection on a crisp corn chip.
I’ve tried it using both fresh pumpkin and canned pumpkin purée, and the results are equally delicious. It also makes a fantastic make-ahead dish—the flavors deepen and meld beautifully as it rests.
A true crowd-pleaser and a decadent little indulgence, this dip sets the tone for a memorable holiday meal. Serve it once, and it’s sure to become a seasonal favorite!
Pumpkin Queso Fundido
Indulgence with a twist
Ingredients
- 1/2 lb chorizo sausage no casing
- 3 jalapeno peppers seeded and diced
- 1/2 onion sweet if possible, diced
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper, salt and pepper to taste
- 1 1/2 cups half and half divided into 1 cup and 1/2 cup
- 1 1/4 cup pumpkin puree or fresh pumpkin
- 24 oz cheddar cheese freshly grated
- 1 cup chicken bone broth or as much needed to slightly thin sauce
- 1/4 cup cornstarch
Garnish
- 3-4 tbsp roasted pepitas
- cilantro loosely chopped
- cojita cheese enough to sprinkle on surface
Instructions
- Heat a nonstick skillet over medium-low heat and add the chorizo. Break apart and cook for about 5 - 6 minutes, or until it is browned. Transfer to a paper-towel lined bowl.
- Add 1 tbsp evoo, unless there is still oil from the chorizo. Stir in the peppers, onion, and garlic. add cumin, cayenne pepper, salt and pepper. Cook about 5 - 6 minutes. Slowly pour in 1 cup of the half and half - whisking the entire time.
- In a small bowl whisk together the remainder of 1/2 and 1/2 with the cornstarch. Stir into the saucepan until thickens. Add approximately 1 cup of broth to thin.
- With the heat on low, stir in the grated cheese, one handful at a time, until melted. Stir in the pumpkin until combined. Transfer the fundido to a serving bowl and top with pipits cilantro, and/or a sprinkling of cojita cheese.
Notes
Monterrey Jack, white cheddar, Oaxaca, Asadero, Chihuahua can be used interchangeably. The chorizo can be used as a topping instead of mixing in the cheese.
I have had good luck with freezing as it makes quite a bit.