How to Use your Leftover Pumpkin: Fondue
Okay, so now Halloween and Bonfire Night has passed, you’re thinking – what shall I do with my leftover pumpkins? Well, that is the question I have been asking and have come up with a solution: Pumpkin Fondue. Serve this with roasted new potatoes and breadsticks, and you’re in for an amazing, yet economical meal for two!
The Husband and I literally were fighting for the last pieces of cheese (there are three types in this fondue!) It’s rich, warming and V. V fattening (just ignore that last part).
Don’t be put off with the fact you have to chop and clean out your pumpkin. It’s very simple; just read on to find out how…
Small potatoes, roasted
Enough breadsticks for two people
50g emmental cheese
50g gruyere cheese
50g mature cheddar cheese
1 tbsp cornflour
50g creme fraiche
1 tbsp white wine
50g shallot, chopped
1 garlic clove, chopped
1. Pre-heat oven to 180 degrees/160 fan/gas 4.
2. Prepare your roasted potatoes first. Prepare your pumpkin by cutting off a lid and scooping out the middle. Place on a baking tray and bake for 1 hour.
3. Grate all 3 of your cheeses and mix with the cornflour.
4. Remove your pumpkin from the oven and raise the temperature to 200c. In this order, place into the pumpkin: half cheese, creme fraiche, white wine, shallot, garlic and half cheese.
5. Bake in the oven for 30 minutes.
6. Once baked, serve the bubbling, cheesy fondue with your potatoes and breadsticks to dip in – bon appetit!
Do you have any recipe ideas for leftover pumpkins, rather than the obvious pumpkin soup? Would love to hear!