Author Notes: Pumpkin? Don’t mind if I fondue!
This is a really fun and surprisingly easy recipe. It’s a great one for parties, as it looks fab and is perfect for sharing. It’s easily adjusted for different party sizes too, the more people the bigger the pumpkin, simples. Just multiply up the cheese mixture. You could also leave out the oil and thyme if you want something more basic for kids (or you’re a herb-dodging adult, no judgement here). Although the oil and thyme come into their own when you start to scoop out the roasted pumpkin flesh as you eat the fondue. Edible bowls are definitely the way forward.
Tip: I find an ice cream scoop is fantastic for scooping out the stringy seeded-flesh of pumpkins. I also use an oyster knife to cut into it in the first place. —Jasmine Mills
medium pumpkin, mine was 20cm in diameter
tablespoon olive oil
tablespoon fresh thyme, roughly chopped
milliliters single cream
grams Comté cheese or similar, Gruyere works very well, grated
milliliters Reisling wine or similar
teaspoon wholegrain mustard
- Pre-heat the oven to fan 180˚C
- Cut a lid out of the top of the pumpkin and scoop out all the stringy seeded flesh inside. Don’t carve into the firm fleshy walls though. keep those as intact as possible. Rub the inside of the pumpkin with the oil and thyme. Roast in the oven for around 40 minutes.
- In a large mixing bowl, combine the cream, cheese, wine and mustard. Once the pumpkin has been roasting for 40 minutes, pour the cream mixture into the pumpkin and return to the oven for a further 30-35 minutes until all the cheese is melted and the fondue mixture is piping hot. Serve with chunks of bread to dip in and spoons to carve out roasted pumpkin flesh.