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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!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 mini pumpkins or round squash about 500g each
  • 1 tsp corn starch cornflour
  • 150 ml double cream
  • 250 g grated Emmental cheese
  • 250 g grated Gruyere cheese
  • 2 Tbsp Kirsch
  • Freshly grated nutmeg
  • To serve: croutons toast, vegetable crudités, crostini, fresh bread, baguette

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the tops of the pumpkins, creating a lid, then scoop out the seeds and the membranes.
  3. 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.
  4. 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).
  5. Serve hot - and do scoop the pumpkin flesh into the creamy cheese!