Monday, October 12, 2015

Cheesy Pumpkin Fondue

Recipe for a cheese fondue made with pumpkin puree.

Somewhere before my time, fondue was a popular dish and fondue sets were popular wedding gifts. Then they fell out of favor and the fondue pots could be found in thrift shops for just a few dollars. But I'm pretty sure they're a thing again. I mean, why would a pot of melted cheesy goodness ever not be a thing?

Cheesy Pumpkin Fondue
I don't have my grandmother's fondue pot or even the room for one but any regular pot will do just fine to make this dip. And since I'm in pumpkin - all - the - things autumn mode, why not pumpkin fondue?

Speaking of my annual pumpkin obsession ... pumpkin tortilla chips? Oh, yes, please! I've been enjoying a serious love affair with all the Food Should Taste Good flavors and we can just toss this one on the pile as well. Pumpkin-ey and spicy and so good. And what better to dip into pumpkin fondue than pumpkin chips? I served these in individual small pumpkins and thank goodness I did because it's the only way I had any self control. Enjoy!

Cheesy Pumpkin Fondue
by Hungry Couple
Prep Time: 10 Minutes
Cook Time: 10 Minutes (plus pumpkin roasting time)
Ingredients (4 Servings)
  • 1 Clove garlic, peeled
  • 1 Cup white wine
  • 1 Tablespoon lemon juice
  • 1/4 lb. Emmental (Swiss) cheese, grated
  • 1/4 lb. Gruyere cheese, grated
  • 1 Tablespoon cornstarch
  • 1/4 Teaspoon nutmeg
  • 2 Tablespoons pumpkin puree
  • Pinch of salt, if needed
Cheesy Pumpkin Fondue
If serving inside a pumpkin, slice off the top and set aside. Scoop out the seeds and roast in a 400 degree oven for 30 - 40 minutes or until the flesh of the pumpkin is soft. Scoop out some of the cooked flesh to use in the fondue but leave enough so that the pumpkin is sturdy. If you don't have enough cooked pumpkin or if you're not using a pumpkin vessel, canned pumpkin puree is fine.

Rub the clove of garlic over the bottom and sides of a pot and then discard. Add the wine and lemon juice and bring to a boil. Toss the grated cheeses with the cornstarch and add to the wine. On low heat, stir until all the cheese has melted. Stir in the pumpkin puree, the nutmeg and salt, if needed.

If you don't own a fondue kit, you can place the pot over a can of sterno while you serve or just reheat periodically.

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This post was sponsored by Food Should Taste Good. Thank you for supporting the products I love and use in my kitchen.

1 comment:

  1. Holy cow that looks delicious! Looks great and sounds even better. Can't wait to try :)

    Happy Blogging!
    Happy Valley Chow


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