Introduction

This pumpkin fondue bowl is a cozy and creative way to enjoy autumn flavors. Combining roasted pumpkin with a blend of rich cheeses, it offers a warm, comforting dip perfect for gatherings or a special treat. Serve it with bread, potatoes, and pickles for a delightful sharing experience.

Pumpkin Fondue Bowl with Cheesy Dip and Crispy Sides Recipe - Recipe Image

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 (such as Californian sourdough or focaccia), cut into chunks
Breadsticks
Cornichons and pickled onions
Green salad

Instructions

Step 1: Cut the top off the pumpkin, then scoop out and trim the flesh, leaving a little behind to help the pumpkin keep its shape. Reserve the pumpkin flesh.
Step 2: If serving the fondue in the pumpkin shell, preheat the oven to 180°C (160°C fan) or gas mark 4, then bake the pumpkin shell for 1 hour and 30 minutes until softened but not collapsing. Alternatively, use a serving bowl for the fondue.
Step 3: Place the reserved pumpkin flesh in a casserole dish with the garlic clove and double cream. Bring to a simmer, cover, and cook until the pumpkin is tender, about 10 minutes. Remove from heat and mash well, or blend if the pumpkin is fibrous.
Step 4: Toss the grated emmental, gruyère, and cheddar with the cornflour until completely coated. Gradually add the cheese to the pumpkin mixture in handfuls, stirring until melted and smooth.
Step 5: Return the mixture to low heat if needed and stir gently to keep it warm and combined. Season with a crack of black pepper.
Step 6: Pour the cheese and pumpkin mixture into the prepared pumpkin shell or serving bowl. Arrange the roasted baby potatoes, bread chunks, breadsticks, cornichons, pickled onions, and green salad on a board alongside.
Step 7: Serve with forks for dipping and spoons for scooping the fondue, making it easy and fun to share.

Tips & Variations

For a smokier flavor, try adding a pinch of smoked paprika to the cheese mix before melting.
If you can’t find gruyère, substitute with another melting cheese like fontina or gouda.
To make the fondue more flavorful, roast the pumpkin flesh with herbs before blending.
Use stale bread for dipping to soak up more of the cheesy goodness without falling apart.

Storage

Store any leftover fondue in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring frequently to prevent the cheese from separating. It’s best enjoyed fresh but can be warmed carefully for a second serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pumpkin for this recipe?

Yes, any small to medium pumpkin or squash that is firm and sweet will work well. Just be sure it holds its shape if you plan to use the shell for serving.

How do I prevent the cheese from clumping or separating?

Coating the grated cheese with cornflour helps prevent clumping. Also, melt the cheese slowly over low heat and stir continuously for a smooth fondue texture.

Pumpkin Fondue Bowl with Cheesy Dip and Crispy Sides Recipe

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4.6 from 52 reviews

This cozy Pumpkin Fondue Bowl recipe combines creamy, melted cheeses with tender pumpkin, creating a perfect autumnal centerpiece for dipping. Served directly in a roasted pumpkin shell or a bowl, it’s accompanied by rustic bread, baby potatoes, pickles, and a fresh green salad for a delightful interactive meal ideal for gatherings.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Yield: Serves 6–8 people 1x
Category: Fondue
Method: Baking
Cuisine: European

Ingredients

Scale

Fondue Base

1 pumpkin (preferably leftover from Halloween), washed
1 garlic clove, squashed flat but left whole
440ml double cream

Cheeses

200g emmental, grated
200g gruyère, grated
200g mature cheddar, grated
2 tbsp cornflour

Accompaniments

Roasted or boiled baby potatoes
1 loaf fresh bread (such as Morrisons The Best Californian Sourdough or The Best Focaccia Sea Salt & Rosemary rolls), cut into chunks
Breadsticks
Cornichons and pickled onions
Green salad

Instructions

Prepare the Pumpkin: Cut the top off the pumpkin and scoop out the flesh, leaving a thin layer to help the pumpkin retain its shape. Reserve the scooped pumpkin flesh for the fondue base.
Roast the Pumpkin Shell (Optional): If serving the fondue in the pumpkin shell, preheat the oven to 180°C (160°C fan/Gas mark 4). Place the hollowed pumpkin in the oven and bake for 1 hour and 30 minutes until softened but still intact. Alternatively, proceed to use a serving bowl for the fondue.
Prepare the Fondue Base: Place the reserved pumpkin flesh, garlic, and double cream in a casserole dish. Bring to a simmer, cover with a lid, and cook on low heat until the pumpkin is tender, about 10 minutes. Remove from heat and mash thoroughly or blend with a hand blender for a smooth texture, especially if the pumpkin is fibrous.
Incorporate the Cheeses: Toss the grated emmental, gruyère, and cheddar with cornflour until all the cheese is coated. Gradually add the cheese mixture into the warm pumpkin base in handfuls, stirring continuously until the cheese melts completely.
Reheat if Needed: Return the fondue mixture to low heat and stir gently to reheat and ensure a smooth consistency without burning.
Assemble the Fondue Bowl: Pour the warm cheese and pumpkin mixture into the roasted pumpkin shell or into a serving bowl. Season with freshly cracked black pepper to taste.
Serve with Accompaniments: Arrange roasted or boiled baby potatoes, chunks of fresh bread, breadsticks, cornichons, pickled onions, and a green salad on a serving board alongside the fondue. Provide forks for dipping and spoons for scooping the fondue.

Notes

Using a pumpkin leftover from Halloween adds flavor and reduces waste.
Be sure not to overcook the pumpkin shell to prevent it from collapsing.
Tossing cheese in cornflour helps prevent clumping and ensures a smooth fondue.
Serving the fondue in the pumpkin shell creates an impressive presentation but can be substituted with a heatproof serving bowl.
Fresh bread with a sturdy crust is ideal for dipping into the fondue.
Avoid high heat while rewarming the cheese mixture to prevent burning or separation.

Keywords: pumpkin fondue, cheese fondue, autumn recipes, party food, seasonal recipes, dipping sauces, comfort food