Instructions
- Heat the butter in a saucepan over medium heat. Add the flour and cook, stirring frequently, until lightly golden, about 3-4 minutes.
- Add in the dry spices and cook another 30 seconds while constantly stirring the mixture.
- Whisk in the broth and continue to cook until dry ingredients dissolve.
- Whisk in the pumpkin and chopped peppers and stir until combined.
- Remove from heat and whisk in the shredded cheeses and salsa. The cheese does not have to be fully melted, as it will continue to cook.
- Blend until emulsified, and then add pico de Gallo. If the queso has chunks, pour into a blender to re-emulsify until smooth. This can be done before adding the pico, or after is okay too. You will just end up with a smooth queso.
- Serve warm with your choice of chips or bread.
