Pumpkin Fondue Bowl with Cheesy Dip and Accompaniments Recipe
This delightful Pumpkin Fondue Bowl recipe transforms a whole roasted pumpkin into a cozy, creamy fondue vessel filled with a flavorful blend of cheeses and pumpkin puree. Perfect for sharing, it combines creamy double cream, a trio of melted cheeses, and complementary dippers like roasted baby potatoes, fresh bread, and pickled vegetables. Served warm in its own pumpkin shell or a serving bowl, this dish is a festive and comforting centerpiece for autumn or holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: Serves 6 to 8 people 1x
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Fondue Base
- 1 whole pumpkin (washed, can use a leftover Halloween pumpkin)
- 1 garlic clove (squashed flat but left whole)
- 440ml double cream
- 2 tbsp cornflour
Cheeses
- 200g Emmental, grated
- 200g Gruyère, grated
- 200g mature Cheddar, grated
Accompaniments
- Roasted or boiled baby potatoes
- 1 loaf fresh bread (such as Californian sourdough or focaccia 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 inside to maintain the shape. Reserve the scooped flesh for the fondue base.
- Cook the pumpkin shell (optional): If serving in the pumpkin, preheat the oven to 180°C (160°C fan)/gas mark 4. Bake the pumpkin shell for 1 hour 30 minutes until softened but not collapsing, then remove and let cool slightly.
- Make the pumpkin puree: Place the reserved pumpkin flesh, garlic clove, and double cream into a casserole dish. Bring to a gentle simmer with the lid on and cook until pumpkin is tender, about 10 minutes.
- Blend or mash the pumpkin mixture: Remove from heat and mash thoroughly or use a hand blender to create a smooth, creamy base, especially if the pumpkin texture is fibrous.
- Prepare the cheese mix: Toss the grated Emmental, Gruyère, and mature Cheddar with cornflour until each cheese shred is fully coated to ensure smooth melting.
- Combine cheese into pumpkin base: Add the cheese in handfuls to the warm pumpkin mixture, stirring continuously until fully melted and smooth. If needed, return to low heat and stir gently to reheat and integrate all ingredients.
- Assemble the fondue bowl: Pour the melted cheese and pumpkin fondue into the baked pumpkin shell (supported in a bowl to keep stable) or a serving bowl if not using the pumpkin.
- Season: Add freshly cracked black pepper to taste and stir gently.
- Serve: Arrange the roasted baby potatoes, bread chunks, breadsticks, cornichons, pickled onions, and green salad on a board alongside. Provide forks and spoons for dipping and scooping the fondue.
Notes
- You can prepare this fondue ahead of time and gently reheat over low heat, stirring to maintain a smooth consistency.
- Choose a pumpkin variety that can withstand baking without collapsing to use as the serving bowl.
- Adjust cheese types or amounts according to taste, but using a mix of Emmental, Gruyère, and mature Cheddar provides ideal flavor and melting properties.
- If you prefer a thinner fondue, add a splash more double cream during the melting phase.
- Ensure the cornflour thoroughly coats the cheese to prevent clumping and achieve a smooth melt.
Keywords: pumpkin fondue, cheese fondue, autumn recipes, party appetizer, baked pumpkin, melted cheese dip
