I love using pumpkins for serving containers and flower vases at this time of year.  When I saw this idea about cooking a fondue in the oven right inside a pumpkin, I thought it was great!  I soon found out that it also tastes great!  I’d like to share the recipe…a great one for seasonal entertaining.  A great appetizer or first course served right from the pumpkin!  Here is the recipe I used, taken from one published by the Fig Cooking School in New Haven, CT.

 Ingredients:

• 1/4 cup chopped shallots
• 1/4 pound stale bread, cut into small cubes
• 1/4 pound cheese, such as gruyere, emmentahal, cheddar, smoked gouda, asiago, parmesan, or any combination, cut into 1/2 inch cubes
• 3 cloves of garlic pressed or minced
• 1/4 cup fresh scallions, chopped
• 2 teaspoons or more of fresh herbs (i.e., parsley, rosemary, thyme)
• 1/2 cup dried cranberries
• 1 sugar or Cinderella pumpkin, weighing about 3 pounds
• 1/3 up or more of heavy cream

Preparation:

1. Preheat oven to 350 degrees.
2. Sautee shallots until they are crispy and set aside.
3. Combine chunks of bread and cheese along with cranberries.  Season with salt and pepper.
4. Add shallots to the bread and cheese mixture.  Combine well.
5. Add any herbs you choose, along with the scallions and the garlic.  Toss well.
6. Using a very sturdy knife, cut off the cap of the pumpkin, just as you would a jack-o-lantern.
7. Scoop out the stringy pumpkin and the seeds and generously salt the inside of the pumpkin.
8. Pack the filling tightly into the pumpkin (there shouldn’t be any air pockets.)
9. Pour in cream until the bread mixture is moistened and there is a bit of liquid on top (do not have the bread “swimming” in heavy cream).
10. Put the cap back on and bake until the ingredients are bubbling and the meat of the pumpkin is tender enough to be pierced with a fork.  Do not let it burn; the pumpkin will turn black and collapse as it cools.

A photo of the fondue prepared and put inside the pumpkin – ready for the oven.

Place a large spatula under your creation and move it gently to a beautiful platter.

Serve as a side dish or an appetizer on small plates.

A photo of the completed fondue from the oven – ready to serve on small plates.

I hope you enjoy this creamy pumpkin fondue at one of your seasonal gatherings!

Thanks for visiting, Jackie