I feel like saying a pumpkin is for life not just Halloween but they are not for life they are certainly worth more than just carving up. Growing pumpkins has not been our most successful crop but they are a tremendously fun thing to grow We grew large traditional orange pumpkins as well as some Kuri Squash, the later being more successful.
This recipe is two fold really as day one you get a cheese fondue, and nothing makes my tummy happier than hot cheese, it is the only reason I would consider skiing as I here hot cheese is a big thing on a ski holiday. After you have enjoyed this meal you get to make a rather wonderful soup.
This is a wonderful warming comfort food recipe that looks stunning so it would wow guests at a dinner party too.
- 1 medium pumpkin
- 1 garlic clove (halved)
- 8oz Emmental
- 8oz Gruyere
- 1tsp Cornflour
- 1/4tsp freshly grated nutmeg
- Black pepper, to taste
- 1/2 pint of IPA (Indian Pale Ale)
- A selection of items to dip such as bread, cooked new potatoes, (my husband used very crispy bacon, he is a carnivore)
- Pre heat the oven to 180C/Gas 4/350F. Cut a lid in your pumpkin and scoop out the seeds, just as though you are going to carve it up. Set it into a large baking tray.
- Pour all but 1/2 cup of the ale into a pan and grate the cheese into it.
- Melt the cheese slowly.
- Mix the cornflour into a paste with the remaining ale and pour into the pan.
- Add the nutmeg and black pepper.
- Pop your garlic clove into the bottom of the pumpkin and pour the cheese into the pumpkin and place on the lid.
- Bake the pumpkin for around 30-40 minutes or until the pumpkin is soft on the inside.
- Remove and enjoy just as you would any other fondue with the added bonus of being able to scoop some soft pumpkin from the sides too.
- If you have any leftover you can scrape the pumpkin skin clean and any remaining cheese. Add vegetable stock to this mixture and blend with a stick blender and you have the best, most comforting winter soup.