Ingredients
12 total- 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
5 stepsStep 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.
Step 2
Mix the grated cheeses with the cornflour until completely coated and no excess flour remains.
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.
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.
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.