Recipe for Pumpkin Fondue - Pumpkin Fondue Recipe - from COOKING WITH PUMPKINS AND SQUASH by Brian G

Name: Recipe for Pumpkin Fondue - Pumpkin Fondue Recipe - from COOKING WITH PUMPKINS AND SQUASH by Brian G
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; 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 tablespoons Kirsch (optional); 250–300 g Taleggio or Fontina cheese, derinded and thinly sliced or grated; 4 tablespoons double cream or crème fraîche

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

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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
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 tablespoons Kirsch (optional)
250–300 g Taleggio or Fontina cheese, derinded and thinly sliced or grated
4 tablespoons double cream or crème fraîche