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