Home
Recipes
Pumpkin fondue bowl

Pumpkin fondue

Pumpkin fondue bowl

Name: Pumpkin fondue bowl
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 8
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

Good Food

Save recipe

Serves 8

Easy

Prep: 10 mins

Cook: 1 hr and 45 mins

0 reviews

loading...

Use a leftover Halloween pumpkin for this if it's still fresh, then bake with cheese and serve with sides for dipping.

Egg-free

Gluten-free

Low sugar

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal598
fat54g
saturates34g
carbs6g
sugars2g

low
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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now