Introduction

This pumpkin fondue bowl is a cozy, indulgent twist on traditional cheese fondue. Using a whole roasted pumpkin as the serving vessel adds rustic charm and a subtle sweetness that complements the rich, melted cheeses perfectly. It’s a fun and festive dish to share with family and friends.

Pumpkin Fondue Bowl with Cheesy Dip and Accompaniments Recipe - Recipe Image

Ingredients

1 pumpkin (washed, use a leftover from Halloween if available)
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 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 small layer behind to keep the pumpkin’s shape. Reserve the scooped-out flesh.
Step 2: To use the pumpkin shell as a serving bowl, preheat your oven to 180°C (160°C fan/gas 4) and bake the pumpkin for 1 hour 30 minutes until softened but still sturdy. Alternatively, you can use a separate serving bowl.
Step 3: Place the reserved pumpkin flesh, garlic clove, and double cream in a casserole dish. Bring to a simmer, cover, and cook for about 10 minutes until the pumpkin is tender. Remove from heat and mash thoroughly, or blend if the flesh is fibrous.
Step 4: Mix the grated Emmental, Gruyère, and mature cheddar with the cornflour until the cheese is fully coated.
Step 5: Add the cheese mixture to the pumpkin and cream in small handfuls, stirring each time until melted and smooth.
Step 6: Return the fondue mix to low heat if needed, stirring gently to keep it warm and melted.
Step 7: Pour the fondue mixture into the roasted pumpkin shell or your chosen serving bowl. Add a generous crack of black pepper and stir gently.
Step 8: Arrange the baby potatoes, bread chunks, breadsticks, cornichons, pickled onions, and green salad on a board or platter alongside the fondue. Provide forks for dipping and a spoon for scooping.

Tips & Variations

If you prefer a smoother texture, use a hand blender to puree the pumpkin flesh thoroughly before adding the cheese.
Substitute the cheeses with your favorite melting varieties like fontina or raclette for a different flavor profile.
For a spicy kick, add a pinch of smoked paprika or chili flakes to the fondue mix.
Serve with an assortment of dipping options like sliced apples or crunchy vegetables for more variety.

Storage

Store any leftover pumpkin fondue in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally to prevent the cheese from separating. The pumpkin shell can be discarded or composted after use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the fondue in advance?

Yes, you can prepare the pumpkin and cheese mixture ahead of time and refrigerate it. Reheat slowly on the stove before serving to restore the creamy texture.

What can I use if I don’t have cornflour?

You can substitute cornflour with an equal amount of all-purpose flour, but be sure to mix it well with the cheese to avoid lumps. Alternatively, tapioca starch also works as a thickener.