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Roasted pumpkin fondue recipe

Roasted pumpkin fondue recipe

5 ratings

Tear up crusty pieces of bread and load onto forks before dipping into this rich and creamy fondue and scooping up a generous helping of the gooey, cheesy delight. A perfect dish for sharing that's so much fun. See method

  • Serves 6
  • 70-90
  • 293 calories / serving
  • Vegetarian


  • 2-3kg pumpkin
  • 100g Emmental cheese, grated
  • 100g Cheddar cheese, grated
  • 100g Cambozola, diced
  • 1 tbsp cornflour
  • 100g soured cream
  • 2 tbsp beer or lager
  • 1 small onion, finely chopped
  • 25g butter
  • 1 garlic clove, finely chopped
  • 1 tbsp chopped fresh sage
  • crusty bread, to serve
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    16g 79%
  • Sugars

    2g 3%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 5.2g Protein 12.6g Fibre 0.3g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Cut a lid from the pumpkin and scoop out the seeds and strands. Season inside, replace the lid and roast for 50 mins-1 hr. Scoop out the flesh to use in another dish (see tip).
  2. Combine the cheese with the cornflour, stirring well. Stir in the soured cream, beer and onion and pour into the pumpkin. Roast for a further 20-30 mins, until the cheese is melted and gooey.
  3. Meanwhile, melt the butter in a small frying pan, add the garlic and sage, and fry until the sage is crispy and the garlic is golden.
  4. To serve, arrange the pumpkin on a platter surrounded by chunks of crusty bread. Drizzle the garlic and sage butter over the fondue and season with black pepper. Use forks or skewers to dip.

Top tip: Don't bin the pumpkin flesh – add it to fried onion and stock and blend for a tasty soup.

See more Halloween party ideas

*Pumpkins may only be available in limited stores

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