Pumpkin Fondue

1. 1

   Pre-heat the oven to fan 180 C

2. 2

   Cut a lid out of the top of the pumpkin and scoop out all the stringy seeded flesh inside. Don't carve into the firm fleshy walls though. keep those as intact as possible. Rub the inside of the pumpkin with the oil and thyme. Roast in the oven for around 40 minutes.

3. 3

   In a large mixing bowl, combine the cream, cheese, wine and mustard. Once the pumpkin has been roasting for 40 minutes, pour the cream mixture into the pumpkin and return to the oven for a further 30-35 minutes until all the cheese is melted and the fondue mixture is piping hot. Serve with chunks of bread to dip in and spoons to carve out roasted pumpkin flesh.

* Per serving · 4 servings · Values may vary.

No additional tips available.