Gaby's Pumpkin Fondue: A Seasonal Twist On A Classic

Fondue is a delightful dish, and when served in a pumpkin, it becomes a perfect treat for Halloween and any fall dinner party. What's Gaby Cooking Pumpkin Fondue is a decadent and mindblowing dish loaded with two kinds of cheese, a splash of vermouth, and some bread to add crispy carby bits to every bite. The pumpkin is stuffed with a mixture of grated cheese, cornflour, crème fraîche, white wine, shallots, and garlic, and then baked to perfection. This dish is sure to impress your guests and is also easy to make, making it a great choice for your next dinner party!

Pumpkin fondue ingredients

The following ingredients are required to make a pumpkin fondue:

Pumpkin

1 Sugar Sweet pumpkin, roughly 5 pounds, as round as possible

Bread

• 1 loaf of French bread, thinly sliced
• Olive oil, for brushing

Cheese

• 2 cups of grated Provolone cheese, about 6 ounces
• 2 cups of grated Jack cheese, about 6 ounces
• 100g of grated Emmental
• 100g of grated Gruyère
• 100g of grated mature Cheddar

Other

• 2 cloves of garlic, divided (2 cut in half for the crostini and 1 finely minced for the fondue)
• 1½ teaspoons of kosher salt, divided
• 2 cups of heavy whipping cream
• 2 tablespoons of vermouth
• ½ tablespoon of coarse ground black pepper
• 2 tablespoons of chopped chives or herbs of your choice
• 100g of crème fraîche
• 1 shallot, finely chopped
• 1 small roasted or boiled potato, to serve (optional)
• Breadsticks, to serve (optional)
• Chicory leaves, to serve (optional)

For the Crostini

• 1 loaf of French bread, thinly sliced
• 1 garlic clove, cut in half

Optional Extras

• Celery sticks or crackers, to serve
• Cornflour, for mixing with the cheese
• White wine, for layering inside the pumpkin

Equipment

• 1 small knife
• Pastry brush
• Baking vessel, such as a sturdy baking tray or sheet pan
• Oven

Pumpkin fondue prep

Ingredients

• 1 Sugar Sweet pumpkin (about 5 pounds)
• 2 cloves of garlic, divided (2 cut in half for the crostini and 1 finely minced for the fondue)
• 1 loaf of French bread, thinly sliced
• 1 1/2 teaspoons of kosher salt, divided
• 2 cups of heavy whipping cream
• 2 tablespoons of vermouth
• 1/2 tablespoon of coarse ground black pepper
• 2 tablespoons of chopped chives or herbs of your choice
• 2 cups of grated Provolone cheese (about 6 ounces)
• 2 cups of grated Jack cheese (about 6 ounces)
• 1 tablespoon of olive oil

Utensils

• Small knife
• Pastry brush
• Baking vessel
• Oven
• Sheet pan

Method

• Preheat your oven to 375 degrees Fahrenheit.
• Place the sliced bread on a sheet pan and put it in the oven to toast for 2 minutes or until lightly browned.
• Remove the bread from the oven and rub each slice with the cut side of the garlic, then set aside.
• Using a small knife, cut a 3-inch circle around the stem of the pumpkin to remove the top.
• Remove all the seeds and fibres from the inside of the pumpkin.
• Season the inside of the pumpkin with 1/2 teaspoon of kosher salt.
• In a small bowl, mix the remaining salt, cream, vermouth, pepper, garlic, and chives.
• Place three pieces of bread in the bottom of the pumpkin, then sprinkle with 1/3 of the cheese and 1/3 of the cream mixture.
• Repeat this process two more times, gently pressing the bread down. If you have any leftover bread, press it on top to soak up excess moisture and create toasty, cheesy bits.
• Using a pastry brush, brush the outside of the pumpkin with olive oil.
• Place the pumpkin in a baking vessel that's large enough to fit it comfortably. Place the lid alongside the pumpkin, not on top.
• Transfer the pumpkin to the oven and roast for approximately 1 hour and 20 minutes, or until the filling is melted and the pumpkin is browned and fork-tender. Rotate the pan a quarter turn every 15 minutes or so to ensure even baking.
• Once the pumpkin is ready, stir the filling to incorporate.
• Remove from the oven and squeeze lemon over the top.
• Serve with lightly toasted crostini, celery sticks, or crackers.

Pumpkin fondue cooking

Ingredients:

• 1 Sugar Sweet pumpkin (roughly 5 pounds)
• 2 cloves of garlic
• 1 loaf of French bread
• 1 1/2 teaspoons of kosher salt
• 2 cups of heavy whipping cream
• 2 tablespoons of vermouth
• 1/2 tablespoon of coarse ground black pepper
• 2 tablespoons of chopped chives or herbs of your choice
• 2 cups of grated Provolone cheese (about 6 ounces)
• 2 cups of grated Jack cheese (about 6 ounces)
• 1 tablespoon of olive oil

Instructions:

• Preheat your oven to 375 degrees Fahrenheit.
• Slice the French bread and place the slices on a sheet pan. Toast the bread in the oven for about 2 minutes, or until lightly browned.
• Remove the bread from the oven and rub each slice with a cut clove of garlic. Set aside.
• Using a small knife, cut a 3-inch circle around the stem of the pumpkin to create a "lid." Remove the seeds and fibers from the inside of the pumpkin.
• Season the inside of the pumpkin with 1/2 teaspoon of kosher salt.
• In a small bowl, mix the remaining salt, heavy whipping cream, vermouth, pepper, garlic, and chives.
• Place three slices of bread at the bottom of the pumpkin, followed by a sprinkle of 1/3 of the cheese and 1/3 of the cream mixture. Repeat this process two more times, gently pressing the bread down. If you have any leftover bread, press it on top to soak up excess moisture and create crispy, cheesy bits.
• Brush the outside of the pumpkin with olive oil and place it in a baking vessel that is large enough to fit comfortably. Place the lid next to the pumpkin, not on top, and transfer it to the oven.
• Roast the pumpkin for approximately 1 hour and 20 minutes, or until the filling is melted and the pumpkin is browned and fork-tender. Rotate the pan a quarter turn every 15 minutes to ensure even baking.
• Once done, stir the filling to incorporate all the ingredients. Remove from the oven and squeeze lemon over the top (optional).
• Serve with lightly toasted crostini, celery sticks, or crackers. Enjoy!

Tips:

• For gluten-intolerant guests, you can use gluten-free bread.
• To keep the fondue warm at an outdoor party, serve it within 45 minutes of removing it from the oven.
• If you prefer, you can substitute the vermouth with lemon juice or a non-alcoholic alternative.

Pumpkin fondue serving suggestions

The Pumpkin

For the ultimate wow factor, serve your fondue inside the pumpkin. Choose a Sugar Sweet pumpkin that's roughly 5 pounds, or a size that matches the number of people you want to feed. Cut off the top of the pumpkin and scoop out the seeds and fibres. If you like, season the inside of the pumpkin with salt.

The Fondue

For a classic fondue, mix two kinds of grated cheese with cornflour, heavy cream, vermouth, pepper, garlic, and chives. For a boozier version, swap the cream and vermouth for white wine. Good cheese options include Emmental, Gruyère, mature cheddar, Provolone, and Jack cheese. If you like, add some bread to the mixture for a crispy, carby bite. Layer the ingredients inside the pumpkin, and bake until the filling is melted and bubbling.

Dippers

Serve your pumpkin fondue with crostini, celery sticks, crackers, small roasted or boiled potatoes, crusty bread, breadsticks, or chicory leaves.

Pumpkin fondue alternatives

If you're looking for alternatives to the mouth-watering Pumpkin Fondue recipe by Gaby Dalkin, here are some equally delicious options to explore:

Chocolate Chip Pumpkin Cookies:

These cookies are perfect little pillows of pumpkin cookie dough dotted with chocolate chips. You can bake them to be slightly puffy or a little more dense, according to your preference. They are a heavenly treat for any time of the day and can be stored in an airtight container for up to a week or frozen for later.

Pumpkin Chocolate Chip Bars:

This recipe is a delightful mashup of a cookie and a brownie, featuring a blend of pumpkin and chocolate. These bars are versatile enough to be enjoyed at any time of the day and make a great gift for friends, family, or colleagues. They can also be frozen and enjoyed whenever your sweet tooth craves a treat.

Chocolate Chip Pumpkin Bread:

A quintessential recipe that evokes feelings of being at home, this chocolate chip pumpkin bread is a spiced-up version of a classic. With the addition of allspice, cloves, and pumpkin pie spice, along with a generous amount of chocolate chips, it's a delicious treat for breakfast or dessert. Bake it on a lazy weekend and enjoy the delightful blend of spices, sweetness, and chocolate.

Chocolate Chip Pumpkin Muffins:

These muffins are an absolute crowd-pleaser, striking the perfect balance between sweetness and satisfaction. They are an excellent option for a quick breakfast, a snack, or even a dessert. The muffins freeze well, making them convenient for unexpected guests or when you're craving a tasty treat.

Baked Pumpkin Fondue (BBC Good Food):

If you're looking for a fondue experience but want to switch things up, try this baked pumpkin fondue recipe. It's a fun alternative where you roast a whole pumpkin or squash and fill it with a bubbling three-cheese fondue. This dish is perfect for feeding a crowd during Bonfire Night or Halloween. Serve it with small roasted potatoes, crusty bread, breadsticks, and chicory leaves for a memorable dining experience.

Frequently asked questions