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Pumpkin fondue bowl
Serves 8
Easy
Prep:
Cook:
Use a leftover Halloween pumpkin for this if it's still fresh, then bake with cheese and serve with sides for dipping.
Skip to ingredients
- 1 pumpkin(use one leftover from Halloween if you have one), washed
- 1 garlic clovesquashed flat but left whole
- 440ml double cream
- 200g emmentalgrated
- 200g gruyèregrated
- 200g mature cheddargrated
- 2 tbsp cornflour
To serve
- 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
Nutrition: per serving
- kcal598
- fat54g
- saturates34g
- carbs6g
- sugars2glow
- fibre1g
- protein22g
- salt1.2g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
