Pumpkin Cheese Fondue Recipe

Name: Pumpkin Cheese Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small pumpkin; 2 tablespoons butter, melted; 1 pinch nutmeg, for baking the pumpkin; 1 pinch cinnamon, for baking the pumpkin; 1 1/2 tablespoons olive oil; 3 scallions, finely sliced; 2 garlic cloves, minced; 8 ounces emmenthaler cheese, grated; 8 ounces gruyere cheese, grated; 1 cup sherry wine or 1 cup dry white wine; 1 tablespoon cornstarch, mixed to a smoothpaste with some water; grated nutmeg; 1/4 teaspoon cinnamon; paprika

Servings: persons

1 small pumpkin
2 tablespoons butter, melted
1 pinch nutmeg, for baking the pumpkin
1 pinch cinnamon, for baking the pumpkin
1 1/2 tablespoons olive oil
3 scallions, finely sliced
2 garlic cloves, minced
8 ounces emmenthaler cheese, grated
8 ounces gruyere cheese, grated
1 cup sherry wine or 1 cup dry white wine
1 tablespoon cornstarch, mixed to a smoothpaste with some water
grated nutmeg
1/4 teaspoon cinnamon
paprika

1
Cut a slice off the top of the pumpkin and scoop out seed.
2
Use to make Spicy Roasted Butternut (the butternut seeds can be replaced with the pumpkin) Seeds recipe #50958 or your favorite recipe.
3
Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with tops on and bake at 350 degrees for 30 minutes.
4
Meanwhile heat the oil in a pan saute scallions and garlic for 2 minutes add wine or sherry, and cornstarch paste heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
5
Season with salt, pepper, nutmeg and cinnamon.
6
Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin.
7
Pour into the baked hot pumpkin sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread cooked shrimp, cooked chicken, and or cooked potato skins .
8
Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small pumpkin, 2 tablespoons butter, melted, 1 pinch nutmeg, for baking the pumpkin, 1 pinch cinnamon, for baking the pumpkin, and more.

Yes, Pumpkin Cheese Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Cheese Fondue

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