Pumpkin Queso Fundido Bowl

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.

Purée the pumpkin flesh and garlic with about 4 tbsp of vegetable stock until smooth.

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.

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.

Preheat oven to 375°F/190°C. Line a small baking tray with foil and keep a small metal/glass bowl of water ready.

Pour pumpkin cheese mixture into the prepared pumpkin bowl and top with the remaining 1/2 cup of cheese.

Transfer pumpkin to the prepared baking tray. Place the pumpkin lid and bowl of water on the tray.

Bake at 375°F/190°C for 30 minutes.

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.