Pumpkin Fondue
Unpopular opinion: pie pumpkins are not meant for pie.
Popular opinion: they are meant for this fondue.
We got this recipe from a friend and we make it every year. With our garden, we also used our own homegrown pumpkin. The homegrown pumpkin is optional but it definitely makes the whole process feel like you live on a magical pumpkin farm.
1 Baguette cut into 1/2 slices to fill the pumpkin, and more for eating later
1 7lb pie pumpkin
1.5 cups heavy cream
1 cup veggie or chicken broth
1/2 tsp nutmeg
2 1/2 cups grated Gruyere
2 1/2 cups grated Emmental (feel free to sub these cheeses for your own melty favorites too)
1 tbsp olive oil
Salt + pepper
Preheat the oven to 450F with your rack on the lower third. Toast the baguette slices in 1 layer in the oven until the tops are crisp, about 7 mins. Cool and set aside.
Cut the top out of the pumpkin and remove all the pumpkin guts. Save the seeds if you want. Season the inside of the pumpkin with 1/2 tsp of salt.
Whisk together the cream, broth, nutmeg, 1 tsp of salt, and 1/2 tsp of pepper in a bowl. Mix the cheeses in another bowl.
Layer bread, cheese, and liquid mixture until the pumpkin is full. Put the top back on the pumpkin and brush the pumpkin with olive oil. Bake in an oiled roasting pan or on a baking sheet until the pumpkin is tender and the filling has puffed out the top, about 75 - 90 minutes.
Enjoy with baguette and a spoon.
