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Love is in my Tummy

Plant-based flavor

October 21, 2016 By Tina Dawson 12 Comments

Spicy Pumpkin Queso Fundido Bowl

Queso Fundido means Melted Cheese in Spanish. This season when pumpkins are a plenty and there’s a definite chill in the air, try this Spicy Pumpkin Queso Fundido Bowl!This Fall season when pumpkins are a plenty and there's a definite chill in the air, try this Spicy Pumpkin Queso Fundido Bowl !

There’s something beautiful and magical about pumpkins, because as much as it represents Cinderella’s carriage from the first fairytale I probably read, it also becomes the crux of Halloween celebrations with Jack-o’-lanterns and more! So you cannot deny that in the hollow of a pumpkin there surely resides just a little bit of magic!

I grew up in a country where Halloween does not exist, but to me it was as real as any other celebration, thanks to the multitude of books and cartoons I kept company with! This time of the year, Scooby doo would always feature a villain with a Jack-o’-lantern head. Now, all grown-up and living in the U.S., I finally get to celebrate Halloween the way it was meant to – with horror and an overload of pumpkin deliciousness. But, having no prior experience carving out a pumpkin, I decided to start slow and carve out a bowl first.

Mini Pumpkins

First time at Pumpkin carving

It wasn’t as hard as I thought it would be! I found that a sharp spoon was more effective than a fork (which is what most tutorials seem to suggest) to scoop out both the stringy gunk and the flesh. And to cut the top open, use a thin, small serrated knife instead of a large one. Sit the pumpkin and slide the knife at a 45° angle and keep sawing your way around in a straight line, and in a couple of turns you should be able to lift it off with ease.

This Fall season when pumpkins are a plenty and there's a definite chill in the air, try this Spicy Pumpkin Queso Fundido Bowl !

The flesh you scooped out from the pumpkin, blend smooth with a little vegetable stock. Cook the puree with the rest of the ingredients till it forms a smooth, creamy mixture.

Pumpkin Puree

Pour the pumpkin+ cheese mixture into the scooped up pumpkin bowl and top with more cheese. This cheese on top will crust and crisp as it bakes. If you don’t want that, use all the cheese in the pumpkin mixture. Make sure you place a bowl of water in the oven while the pumpkin bakes.

This Fall season when pumpkins are a plenty and there's a definite chill in the air, try this Spicy Pumpkin Queso Fundido Bowl !

Serve hot with tortilla chips, vegetables, bread and even fruit! Whatever catches your queso fancy! And watch your guests go gaga as you bring this gorgeous pumpkin bowl to the table!

This Fall season when pumpkins are a plenty and there's a definite chill in the air, try this Spicy Pumpkin Queso Fundido Bowl !

Dunk away and enjoy this gorgeously golden and warm dip that’s just perfectly comforting for the cold weather outside!

This Fall season when pumpkins are a plenty and there's a definite chill in the air, try this Spicy Pumpkin Queso Fundido Bowl !

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Pumpkin Queso Fundido Bowl

Created by Tina Dawson on October 19, 2016

pumpkin-queso-fundido-bowl

  • Prep Time:15m
  • Cook Time:40m
  • Total Time:55m
  • Serves: 6
  • Yield: 1 mini pumpkin bowl

Ingredients

  • 1 lb (500 grams) mini pumpkin
  • 2 cloves garlic
  • 1/2 c vegetable stock
  • 2 tsp. chilli oil (or regular oil)
  • 1/4 c onion, chopped
  • 2 tbsp. jalapenos, chopped
  • 1/2 tsp. fried red chilli flakes
  • Salt, to taste
  • 1 tbsp. sour cream
  • 2 1/2 c grated cheese (I used triple cheddar - white, mild, sharp)

Instructions

  1. Slice the top of the pumpkin carefully and scoop out the seeds and fibers with a sharp spoon/melon baller. Once the gunk is cleaned off, start scooping flesh from inside the pumpkin until you get about 1 cup of raw pumpkin flesh and the pumpkin 'bowl' is about 1/4" thick. Set aside both lid and bowl.
  2. Purée the pumpkin flesh and garlic with about 4 tbsp of vegetable stock until smooth.
  3. Heat oil in a pan and sauté chopped onions and jalapenos along with a little salt and fried red pepper flakes. Once it begins to soften, pour in the pumpkin purée and remaining vegetable stock. Cover and cook until the raw pumpkin smell is gone. Stir in the sour cream and continue cooking uncovered.
  4. Once the pumpkin has reduced, add cheese (reserving 1/2 cup) and stir until molten. Add more water/stock to make the queso as thin or thick as you want.
  5. Preheat oven to 375°F/190°C. Line a small baking tray with foil and keep a small metal/glass bowl of water ready.
  6. Pour pumpkin cheese mixture into the prepared pumpkin bowl and top with the remaining 1/2 cup of cheese.
  7. Transfer pumpkin to the prepared baking tray. Place the pumpkin lid and bowl of water on the tray.
  8. Bake at 375°F/190°C for 30 minutes.
  9. Transfer to a wire rack to cool for about 5 minutes and serve with a side of tortilla chips, vegetables, bread and anything else you'd love to dip into your pumpkin queso fundido.
  • Print

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Filed Under: All Recipes, American, Appetizers, Cuisines, Dips and Sides, Gluten-free, Mexican Food, Vegetarian Tagged With: fried red chilli flakes, halloween, Halloween2016, Pumpkin, queso

Previous Post: « BAKED Chilli Garlic Potato ‘Fries’
Next Post: {Fall Special} VEGAN Sweet Potato Burger »

Reader Interactions

Comments

  1. Amanda says

    October 21, 2016 at 2:38 pm

    A fun appetizer for all those fall gatherings and parties. I love the pumpkin bowl.

    Reply
    • Tina Dawson says

      October 21, 2016 at 2:46 pm

      Thanks Amanda! 🙂

      Reply
  2. Helen @ Fuss Free Flavours says

    October 21, 2016 at 12:56 pm

    I think that this has to be the best pumpkin recipe that I’ve seen this season! I want to dive straight in with a spoon!

    Reply
    • Tina Dawson says

      October 21, 2016 at 1:32 pm

      Awww thanks Helen!!!! Be my guest!

      Reply
  3. Dannii @ Hungry Healthy Happy says

    October 21, 2016 at 12:34 pm

    What a fun and seasonal dip! I bet this would go down really well at parties!

    Reply
    • Tina Dawson says

      October 21, 2016 at 12:55 pm

      It absolutely will Dannii!! Thanks!

      Reply
  4. April J Harris says

    October 21, 2016 at 12:19 pm

    Your Spicy Pumpkin Queso sounds amazing and I love the presentation in the little pumpkin! What a wonderful autumn recipe with lots of gorgeous flavours.

    Reply
    • Tina Dawson says

      October 21, 2016 at 12:26 pm

      Thanks April! It was extremely finger-licking good! 🙂

      Reply
  5. Platter Talk says

    October 21, 2016 at 11:51 am

    What a great post and pictures! Perfect food for this time of year. Thanks.

    Reply
    • Tina Dawson says

      October 21, 2016 at 12:05 pm

      Thanks so much Dan!

      Reply
  6. Emily says

    October 21, 2016 at 11:36 am

    Oh my god this looks incredible this is exactly my type of food, LOVE IT! It’s on my list of things to try for sure.

    Reply
    • Tina Dawson says

      October 21, 2016 at 11:49 am

      Thanks a lot Emily!!!! I hope you like it! 🙂

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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