If you missed Friday’s newsletter (sign up here), you missed this amazing Pumpkin Fondue. This appetizer is so good, and so perfect for Halloween, that I’m giving it to you anyway. Thanks to my friend Kari Lauritzen for introducing me to Ruth Reichl’s genius invention. Enjoy and Happy Halloween!
Pumpkin Fondue
Cut off the tops and scoop out the seeds of a couple small sugar pumpkins (the funny looking dark green ones) or a pie pumpkin. Sprinkle the inside with salt and pepper, then add 1/2 tsp dried sage and 1-2 cups shredded Gruyere, sharp cheddar, or other aged cheese you like. Pour equal parts chicken broth and cream into the pumpkin until it’s filled about half way to the top or a little over. Replace the pumpkin top, rub the outside of the pumpkin with oil, and bake pumpkins on a foil-lined sheet at 425 for about 1 to 1 1/2 hours, or until pumpkin is very soft and browned (if it seems like the skin is burning, cover it with foil). They’ll look like this:
Let cool a couple minutes, then remove tops and stir the inside so that most of the pumpkin flesh gets mixed in to the cheese/broth mixture. Serve this fondue with hunks of bread or crostini (toasted baguette slices) on a large tray:
Note: If the fondue seems too thin, put the pumpkin back into the oven without the top on for about 15 minutes, so that some of the water evaporates. And/or, remove a little liquid with a ladle before mixing the pumpkin in – you can always add more back in later if you need to.
**Kari Lauritzen is my friend and fellow personal chef in Los Angeles**
Hi Amelia!
I had so much fun warming my apartment with this lovely dish. My only question is, how do you deal with the separating of the fondue itself? It was delicious, but not as creamy as I imagined. Did I do something wrong?
Thanks!
Eva
You didn’t do anything wrong — there was probably just a bit too much liquid in the pumpkin. I’ve been getting this feedback lately so I’ll update the recipe to include less liquid. thanks!!
Amelia – Thank you for this recipe!
It is such an attractive easy hit for fall dinner parties. I’ve now made it with gruyere, cheddar and recently aged gouda! So tasty! Stirring in the leftovers spices up any stew or soup.
I have found that letting it cool for 20+ min pre serving fixes much of the watery-ness. A good creamy melting cheese is helpful to prevent separation.
-elisa
Thank YOU for the tip on letting the pumpkin fondue cool! Mine has never been runny, though others have said their’s is, and now I’m guessing it’s because mine always sits for awhile. Thank you for alerting me of this tip! Enjoy