Roast pumpkin fondue
After the autumn harvest the winter festivity season starts, so it’s good to have a few seasonal and delicious recipes for parties and get-togethers. This simple roast pumpkin fondue is one of those must-do dishes. It’s easy to make, it’s filling and comforting – and served with a few glasses of mulled wine it’s a real people-pleaser!
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the tops of the pumpkins, creating a lid, then scoop out the seeds and the membranes.
- Mix the cream with the cornstarch and the Kirsch. Grate in the cheese. Add salt and pepper to taste, then a few shaving of grated nutmeg. Mix thoroughly.
- Fill the pumpkins with the mixture, put the “lid” on, and put them a baking tray. Roast for 30-45 minutes. It is ready when the pumpkin flesh is tender (check with a fork).
- Serve hot – and do scoop the pumpkin flesh into the creamy cheese!