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Pumpkin Fondue

Pumpkin Fondue

By Good FoodPublished on 08 August 2025You 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

  • 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.

  • 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.