My latest challenge from Down the Hatch was to create something that embodied Autumn, something warm and cosy that can be shared with friends.
Autumn is definitely up there as one of my favourite seasons; the rich colours and cosy clothes, crisp weather and full flavours. And…pumpkins. I love the colour and versatility of pumpkins (you’ll be able to tell from the photos!)
For this blog I decided to recreate BBC Good Food’s pumpkin fondue.
This is absolutely a recipe you must try. It is simple and fun to make, it just requires a little muscle when scooping out the pumpkin flesh! It is a melted, gooey deliciousness and the perfect starter, appetizer or supper throughout Autumn.
I made this pumpkin fondue around a year ago, when Andrew came across it on BBC Good Food. He had planned to host a Murder on the Menu evening with a few friends, he was in charge of the mysterious murder and I had the control of the menu.
We started with the pumpkin fondue, dipping breads and layering up on chutneys and cured meats.
I topped the cheese fondue with a few pumpkin seeds and set everything up on a wooden tray so all our guests could dive in.
We had a great evening; Andrew even brought a ‘dead body’ (Egyptian mummy wrapped in bin liners) from school. We dressed up in character, kept to the script and really enjoyed working out who had committed the crime.
I can definitely recommend the murder mystery evening and pumpkin fondue to start. It really has the gourmet wow factor when you present it to friends or family.
1 whole pumpkin
100g emmental, grated
100g Gruyere, grated
100g mature cheddar, grated
1 tbsp cornflour
100g crème fraiche
2 tbsp white wine
1 shallot finely chopped
1 garlic clove, crushed
1. Heat oven to 180C/160C fan/gas 4.
2. Start to prepare your pumpkin as you would for carving: cut off a ‘lid’ and scoop out all the seeds and flesh.
3. Put the lid back on and sit the whole pumpkin on a sturdy baking tray.
4. Bake for 1 hour.
5. Mix the grated cheeses with the cornflour until completely coated and no excess flour remains.
6. Remove the pumpkin from the oven and discard the lid
7. Increase the oven to 200C/180C fan/gas 6.
8. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin