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With the arrival of cold and gray weather, comforting flavors and convivial dishes take on their full meaning. And what better way to face this season than to revisit a winter classic, cheese fondue, by serving it in a new way? Discover how to transform a pumpkin into an original container for an autumn fondue that will warm your taste buds.

Before diving into preparing the fondue, you must first hollow out the pumpkin to make it the natural bowl for the dish. Choose a medium-sized pumpkin, wash it carefully and cut 2/3 of the height to form a hat.

Arm yourself with a sturdy soup spoon or ice cream scoop. You’ll see, it’s much easier with it! Gently hollow out the flesh while making sure to leave sufficient thickness to maintain the structure of the pumpkin. Don’t throw away the seeds, put them aside to prepare delicious pumpkin seeds.

For cheeses, you can bet on the classic Savoyard fondue with the trio of Emmental, Beaufort and abundance (you can also add Comté). You can also go with Mont d’Or which will melt perfectly in the oven or even Reblochon.

The ingredients for 4 people)

  • 1 medium pumpkin already gutted
  • 400 g of cheese
  • 1 clove of garlic
  • 10 cl of white wine
  • nutmeg
  • salt pepper

Steps :

  1. Preheat the oven to 210°C
  2. Grate the cheese if you opt for a Savoyard fondue, otherwise cut them into pieces.
  3. In a salad bowl, mix the cheese, garlic and a small pinch of nutmeg.
  4. Salt and pepper the inside of the pumpkin. Place the preparation in the pumpkin. Tamp a little if necessary. Pour in the white wine and close the pumpkin with the cap.
  5. Bake for 45 minutes. Prick the pumpkin to check that it is tender.

You can dip bread croutons in it, but also pieces of smoked sausage, potatoes or even button mushrooms.


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