Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

GREGG WALLACE!’s Pumpkin Fondue

November 2nd, 2008 · 8 Comments

It’s a Hallowe’en tradition at Yumblog Cottage to celebrate the 31st October with this pumpkin fondue devised by the mighty GREGG WALLACE! himself. I say tradition, we made it for the first time last year, however, it is so tasty I am sure we’ll tucking into it again in 2009*

GREGG WALLACE's Pumpkin Fondue

Phwaaaar!

Preparation time: 10 minutes
Cooking time:
1.5-2 hours
Skill level: easy

Ingredients

  • 1 small pumpkin – 1-1.2 kg
  • emmental – 140g – grated
  • gruyère – 140g – grated
  • 1 garlic clove – crushed
  • plain flour – 1 tbsp
  • white wine – 175 ml
  • lemon juice – 1 tsp
  • kirsch (optional) – 1 tbsp
  • nutmeg – ½ level tsp
  • s & p

Preheat the oven to 170C (gas mark 3)

Cut the top off your pumpkin (so that it can be put on again) and remove all the seeds and fibrous bits.

Put the cheeses, flour and wine in a heavy-bottomed saucepan and gently heat until the cheese has melted.

Add the lemon juice, kirsch, garlic and nutmeg and stir to a smooth sauce. Season to taste.

GREGG WALLACE's Pumpkin Fondue

Pour the sauce into the pumpkin and replace the top. Place on a baking tray (the fondue may spill over slightly) and bake in the oven for one and a half hours.

GREGG WALLACE's Pumpkin Fondue

Serve with a good bread of your choice – GREGG suggests a dark rye bread, we had some homemade baguettes.

* Assuming of course we haven’t yet descended into a ‘Children of Men’ style dystopian madness.

Verdict: Well it’s cheese melted in wine so it can’t help but be delicious and comforting. The fondue is rich and flavoursome and the pumpkin soft and easily spooned away from the sides.

Drink: A pair of interesting lagers and the rest of the white wine used in the fondue.

Entertainment: Our current DVD viewing consists of alternating between series three of ‘Blake’s 7′ and series one of ‘Between the Lines’. In the former, Blake has gone missing/left the series to do serious drama, and the crew of The Liberator are joined by semi-clad weapons expert Dayna Mellanby and curly-permed posh-boy mercenary Del Tarrant. In the latter Neil Pearson shags and smokes his way through every scene and ends each day with a bottle of Scotch. It all looks more dated than its 13 years, but is still worth a viewing. Best line so far, referring to someone who is very pleased with himself, “He thinks he has a solar ringpiece”.

Tags: cheese · Fondue · Hallowe'en · Main Course · Vegetarian

8 responses so far ↓

  • 1 Jen (Modern Beet) // Nov 4, 2008 at 8:14 pm

    this looks absolutely delicious!! And so festive! I imagine this would be perfect for a late fall dinner party…

  • 2 Veggie Wedgie // Nov 4, 2008 at 10:09 pm

    The pictures are so lovely. Love the light, textures and colors

  • 3 Chez US // Nov 5, 2008 at 2:32 am

    This is a great dish, isn’t it. We made it as well. Loved it! May make over Thanksgiving, too. I love your photos of yours!

  • 4 peabody // Nov 6, 2008 at 4:44 pm

    My friend once spoke of pumpkin fondue. This looks and sounds so yummy.

  • 5 richard // Nov 11, 2008 at 2:08 pm

    Your friend sounds very wise.
    R

  • 6 Susan Smillie // Jan 9, 2009 at 10:18 am

    This looks freakin great!

  • 7 Damaris @Kitchen Corners // Jan 24, 2011 at 8:32 pm

    I linked this recipe to my blog post today. I had to. I’m used to making shrimp with sauce inside pumpkins but never fondue. Genius. I love it!

  • 8 richard // Feb 2, 2011 at 12:26 pm

    Hi Damaris
    A pumpkin filled with shrimps sounds pretty good too.

    Lovely site by the way.

    R

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