I can’t remember where I first found the recipe, but my pumpkin fondue has become one of the highlights of fall. Usually, I explain this deliciousness something like this: You take a pumpkin and carve it out. Then you stuff it filled with bread and cheese and a cream mixture. Then you rub it nice and easy with oil. Put it in the oven for an hour or two….. and then take it out and eat the fondue from the pumpkin pot.
I usually add the addendum: You can also just take a knife and hack apart the pumpkin into chunks to use to scoop up the cheesy goodness.
But in order to better equip folks to recreate their own version of this fall treat, I thought I would try and break down the recipe with a few more details.
1. Start with a medium orange pumpkin. You can tailor your size to the size of the group who will be eating. Keep the top and scoop out the guts. Reserve and toast the seeds for a side-treat. Rub the insides of your pumpkin with salt.
2. Make your cream mixture. Start with 2 cups (or one container) of heavy whipping cream. Add a cup of vegetable broth, 3 or 4 healthy shakes of ground nutmeg, and whisk all together.
3. Grate your cheese. I like to use half Gruyere and half Emmental, but I am sure any melty, delicious cheese will work. I probably use 5-6 cups of cheese total.
4. Slice and toast a baguette. Toasting is actually optional.
5. Stuff your pumpkin. Do a layer of bread, followed by a layer of cheese, finished with a half cup or so of the cream mixture. Keep repeating until the pumpkin is full.
6. Put the top back on the pumpkin. Use a brush or paper towel to rub the whole pumpkin outside with olive oil.
7. Put the pumpkin in a roasting pan or even on a pizza pan and into your oven heated to 450 degrees and cook for at least an hour. Often it takes closer to two. You’ll know its done because the pumpkin skin will be a rust, deep orange color, and the insides will look bubbly and gooey.