Pumpkin Fondue

Name: Pumpkin Fondue
Ingredients: 1 medium pumpkin, mine was 20cm in diameter; 1 tablespoon olive oil; 1 tablespoon fresh thyme, roughly chopped; 600 milliliters single cream; 250 grams Comte cheese or similar, Gruyere works very well, grated; 100 milliliters Reisling wine or similar; 1 teaspoon wholegrain mustard

7 ingredients

3 steps

Ingredients

1 medium pumpkin, mine was 20cm in diameter
1 tablespoon olive oil
1 tablespoon fresh thyme, roughly chopped
600 milliliters single cream
250 grams Comte cheese or similar, Gruyere works very well, grated
100 milliliters Reisling wine or similar
1 teaspoon wholegrain mustard

Directions

1

Pre-heat the oven to fan 180 C
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

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.