Recipe for Pumpkin Fondue - Pumpkin Fondue Recipe - from COOKING WITH PUMPKINS AND SQUASH by Brian Glover with photography by Peter Cassidy

Ingredients

• 1 large red or orange pumpkin, about 25–30 cm in diameter, or 4 small, round Red Onion squash or similar
• 3–4 tablespoons olive oil
• a few torn thyme sprigs or sage leaves
• sea salt and freshly ground black pepper
• 2 teaspoons potato flour or cornflour
• 300 ml dry white wine, such as Riesling or Grüner Veltliner, or dry cider
• 1 garlic clove, peeled and halved
• 1 bay leaf
• 400 g Gruyere (or see other cheeses mentioned), derinded and thinly sliced or shredded
• 2 tablespoon Kirsch (optional)
• 250–300 g Taleggio or Fontina cheese, derinded and thinly sliced or grated
• 4 tablespoons double cream or crème fraîche