Cheesy Pumpkin Fondue
Cheesy Pumpkin Fondue and Pumpkin tortilla chips. Yummy! Hungry Couple
Servings: 4
Ingredients
- 1 Clove garlic, peeled
- 1 cup white wine
- 1 tbsp lemon juice
- 1/4 lb Emmental (Swiss) cheese, grated
- 1/4 lb Gruyere cheese, grated
- 1 tbsp cornstarch
- 1/4 tsp nutmeg
- 2 tbsp pumpkin puree
- Pinch of salt, if needed
Instructions
- If serving inside a pumpkin, slice off the top and set aside. Scoop out the seeds and roast in a 400 degree oven for 30 - 40 minutes or until the flesh of the pumpkin is soft. Scoop out some of the cooked flesh to use in the fondue but leave enough so that the pumpkin is sturdy. If you don't have enough cooked pumpkin or if you're not using a pumpkin vessel, canned pumpkin puree is fine.
- Rub the clove of garlic over the bottom and sides of a pot and then discard. Add the wine and lemon juice and bring to a boil. Toss the grated cheeses with the cornstarch and add to the wine. On low heat, stir until all the cheese has melted. Stir in the pumpkin puree, the nutmeg and salt, if needed.
- If you don't own a fondue kit, you can place the pot over a can of sterno while you serve or just reheat periodically.