Pumpkin Fondue

1 whole pumpkin choose a size to match the number of people you want to feed

  • crusty bread, to serve

  • 1/2 cup Fontina or emental cheese, grated

  • 1/2 cup gruyère, grated

  • 1/2 cup mature cheddar, grated

  • 1/2 cup heavy cream

  • 2 tbsp white wine or dry vermouth

  • 1 shallot finely diced

  • fresh grated nutmeg

Heat oven to 375F. prepare pumpkin, cut off a ‘lid’ and scoop out all the seeds and membranes. Drizzle with olive oil inside and out, add salt and pepper. Put the lid back on and sit the whole pumpkin on a sturdy baking tray and place in the oven until done. Check with a knive.

  1. Mix the grated cheeses , add the dry vermouth or wine, add heavy cream, add small diced shallot. Remove the pumpkin from the oven, and increase the oven to 400F. Fill your pumpkin with the cheese mixture and Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese. Serve with bread toasts.



Clarissa Llenza