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Pumpkin Fondue

Pumpkin Fondue

By Good Food
Published on 08 August 2025
You can use leftover pumpkin from Halloween for this, make sure it is still fresh. Ideally you’d never carve a pumpkin but decorate the outside instead, if you are carving your pumpkin, save the bits you cut out as well. Uncarved pumpkins can also be used as a pot to put the fondue in.
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Time and servings

25 minsTotal time
8Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 1 Market Street pumpkin, use a leftover Halloween pumpkin if you have one
  • 440ml double cream
  • 200g Emmental cheese, grated
  • 200g gruyere cheese, grated
  • 200g mature cheddar, grated
  • 2 tbsp cornflour
  • 1 garlic clove, squashed flat but left whole
  • Baby roasted or boiled potatoes, optional to serve
  • 1 baguette cut into chunks, optional to serve
  • Bread sticks, optional to serve
  • Gherkins, optional to serve
  • green salad, optional to serve

Method

  1. Step 1

    Peel and trim all the pumpkin flesh and tip it into a casserole dish with the garlic and cream, bring to a simmer and cook with the lid on until tender, about 10 mins, mash thoroughly. You can also do this step in the microwave covered for 5 mins. Use a stick blender if your pumpkin is quite fibrous.

  2. Step 2

    Mix the grated cheeses with the cornflour until completely coated and no excess flour remains.

  3. Step 3

    Take off the heat and add the cheese in handfuls, stirring it into the pumpkin to melt it. If you need to reheat the mixture, put it back over a low heat and stir gently until everything comes together.

  4. Step 4

    If you have more than one pumpkin, and it has no holes carved in it, bake it for 1 hour 30 mins at 180°C/160°C fan/gas 4 and then sit it in a shallow bowl and fill it with the fondue mix. Add a crack of black pepper to serve.

  5. Step 5

    Arrange the accompaniments in bowls and put the hot fondue on the table. Give everyone a fork to dip with and a spoon for scooping out the mixture.