Pumpkin fondue bowl
Use a leftover Halloween pumpkin for this if it’s still fresh, then bake with cheese and serve with sides for dipping.
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Prep:10 mins
Cook:1 hrs 45 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 598
-
fat 54g
-
saturates 34g
-
carbs 6g
-
sugars 0g
-
fibre 1g
-
protein 22g
-
salt 1.2g
Ingredients
- 1 pumpkin (use one leftover from Halloween if you have one), washed
- 1 garlic clove , squashed flat but left whole
- 440ml double cream
- 200g emmental , grated
- 200g gruyère , grated
- 200g mature cheddar , grated
- 2 tbsp cornflour
- roasted or boiled baby potatoes
- 1 loaf fresh bread (Morrisons the Best Californian Sourdough or the Best Focaccia Sea Salt & Rosemary rolls would work well), cut into chunks
- breadsticks
- cornichons and pickled onions
- green salad
Method
Cut the top off the pumpkin, then scoop out and trim the flesh. Leave a little behind to retain the shape of the pumpkin. Reserve the flesh.
If you want to serve the fondue in the pumpkin shell, heat the oven to 180C/160C/gas 4. Bake it for 1 hr 30 mins until softened but not collapsing. Alternatively, use a serving bowl (we've used a bowl from Morrisons Nutmeg range). Tip the pumpkin flesh into a casserole dish with the garlic and cream, bring to a simmer and cook with the lid on until tender, about 10 mins. Take off the heat and mash thoroughly, or use a hand blender if your pumpkin is quite fibrous.
Mix the grated cheeses with the cornflour until completely coated. Add the cheese to the pumpkin in handfuls, stirring until melted. Put the mixture back over a low heat and stir gently to reheat if needed.
Pour the fondue mix into the pumpkin shell (supported in a bowl to keep sturdy) or a serving dish. Mix in a crack of black pepper. Serve the accompaniments on a board alongside it. Give everyone a fork to dip with and a spoon for scooping out the fondue.
