Fondues! That seriously sociable dinner party from the 70's has pretty much disappeared from existence. But I think that they're great fun, and there's definitely still room for them around my dining table!
And this pumpkin fondue is definitely one for the autumn get together. Super easy to make. Can be prepared somewhat in advance. And you can just bring it out to the dinner table, straight from the oven when ready. For just a couple of you, have it in the middle of the table, or for a dinner party, set out an antipasti platter each, and serve an individual small pumpkin.
Making this yummy pumpkin fondue only requires 3 ingredients - and after you've cooked it once - you can switch it up a little by adding different seasonings depending on your mood. I've added some notes to the bottom with some ideas of what you could add.
Now, the pumpkin fondue recipe doesn't have set quantities, because it largely depends on what size your pumpkin is. We'll be measuring out the ingredients by eye, and we'll work in pumpkin thirds!
So, let's get making this pumpkin fondue for dinner!
How to Make the Pumpkin Fondue
Preparation time: 10 minutes
Cooking time: Depending on size of pumpkin, up to around 45 minutes
- Double Cream
- Grated cheese, something like Gruyere works really well
- Grated Nutmeg
- Put the oven on to 180C / 340F / Gas mark 4
- Cut off the top of the pumpkin. Don't throw it away, as this will act as a lid during cooking!
- Scoop out the seeds from the inside of the pumpkin leaving as much of the flesh in the pumpkin as possible. If you want to put your pumpkin seeds to one side to have a go at making roasted pumpkin seeds, we've got a recipe for you here, otherwise pop them in the compost bin.
- Fill the pumpkin up to around a third full with the cream.
- Add in the grated cheese, and fill until it's about 2/3rds full.
- Stir the cheese into the cream a couple of times. There's no need to coat absolutely everything, it's just to spread the cream out a little, and stop it pooling in the bottom.
- Grate some nutmeg over the top of the cream and cheese mixture.
- Put the pumpkin into a roasting dish or baker. This is just in case the pumpkin collapses (which happens if it's left in the oven for too long!)
- Put the top of the pumpkin on top like a lid.
- Put the pumpkin into the oven. Depending on how big the pumpkin is will determine how long it needs to be left in for. But you want a gooey middle with soft flesh that will scoop out. A mid size pumpkin will take between 25-30 minutes. If the pumpkin looks like it's in danger of collapsing, bring it out, it's definitely ready!
And it's ready. Serve with some rustic salad leaves and crusty bread. Or try an antipasti board, with some parma ham, bread sticks, seed breads and carrot.
Other ingredients you could add for interest:
Really, once you know what this tastes like, it's a very easy dish to switch up. Either try changing the cheeses for something more mild like gouda, or robust like perl las. Add in flavoured salts, red peppercorns, change the nutmeg for a grating of truffle, or splash of truffle oil.
You could make for a lighter the meal using single cream, instead of double, especially if rich food is an issue for you.
So, let me know how you get on with this pumpkin fondue recipe, and what flavourings you've added to it to make it your own creation! And if you fancy having a go at some other pumpkin recipes, check out the autumn recipes blog collection here
- Tags: Autumn Recipes
- Annabelle Summerfield