The PERFECT STARTER: An unbelievable Pumpkin Fondue (filled with cheese and...)

Cut the pumpkin in half and remove the seeds.

Roast the pumpkin halves in the oven at 400°F until tender, about 30-40 minutes.

Scoop out the flesh and set aside.

In a fondue pot, rub the inside with garlic cloves.

Add white wine and lemon juice to the pot, heating over medium heat until simmering.

Gradually add the grated gruyère and emmental cheese, stirring until melted and smooth.

Stir in the roasted pumpkin flesh until well combined.

Add nutmeg, black pepper, and salt to taste.

If the mixture is too thick, add a splash of cider to reach desired consistency.

In a small bowl, mix cornstarch with a bit of water to create a slurry, then stir into the fondue to thicken.

Keep the fondue warm over low heat while serving.

Serve with cubes of bread and assorted vegetables for dipping.

Garnish with fresh herbs before serving.

Equipment Needed

Spice Level:

Dietary

Allergens