Pumpkin Chile Con Queso

Ingredients: 

• 1 3/4 cup low-sodium vegetable broth
• 2/3 cup pumpkin purée
• 1/4 cup all-purpose flour
• 1 (10-ounce) can 365 Everyday Value® Organic Petite Diced Tomatoes with Jalapeños & Cilantro, drained, liquid reserved
• 1/2 pound (about 2 cups) shredded Mexican blend cheese
• 1/4 cup light sour cream

Method: 

1. In a medium pot, vigorously whisk together broth, pumpkin, flour and reserved tomato liquid until well combined.
2. Bring just to a boil over medium-high heat, whisking often, and then lower heat to medium-low and simmer until silky and thickened, 2 to 3 minutes.
3. Remove from the heat and gently stir in cheese, a handful at a time.
4. When completely melted, stir in tomatoes and sour cream and serve warm.