Baked Pumpkin Fondue

Recipe

Serves:8 | Prep time: 20 minutes | Cooking time: 70 minutes

Sharing | Fusion

1 whole Small Pumpkin around 1.7kg. If you want to use a larger pumpkin you can double the recipe and bake for longer
For 400ml of fondue
140g Emmental, grated
130g Gruyère
130g Mature Cheddar
140g Brie, rind removed, sliced into chunks
2 tbsp Cornflour
100ml Crème Fraîche
3 tbsp Dry White Wine
3 Shallots, finely chopped
2 Garlic Cloves, crushed
2 Sourdough Part-baked Baguettes, to serve
2 tbsp Salted Butter
2 Garlic Cloves, crushed
10g Parsley, finely chopped

Preheat oven to 180°C/160°C fan
Prepare your pumpkin by cutting off the top to create a lid. Scoop out the seeds and membrane, place the pumpkin on a sturdy baking tray and pop the lid back on. Bake for 40 minutes, turning the pumpkin halfway through. Remove from the oven. Using a few pieces of kitchen roll, remove any moisture from inside the pumpkin before you add the fondue mixture.
Take a large bowl and mix the grated cheeses with the cornflour, crème fraîche, Brie, white wine, shallots and garlic. Spoon this into the pumpkin. Pop the pumpkin back into the oven and bake for a further 25-30 minutes until the fondue is bubbling. If you find your pumpkin is becoming too charred, you can cover it with foil to keep its dark orange colour.
Whilst this is cooking, make some garlic baguette giant croutons to serve with the fondue. Slice each baguette into 12, mix the butter, garlic and parsley and spread on the baguette, pop into the oven on a non-stick baking tray for the last 10-15 minutes of baking and enjoy.