Cheese fondue in pumpkin
8 servings
75 minutes
Cheese fondue in a pumpkin is an exquisite dish that combines Swedish culinary tradition with the autumn warmth of fragrant pumpkin. Baked until soft, the pumpkin becomes a natural vessel for the velvety cheese fondue made from Gruyère, cream, and white wine. The light spiciness of chili pepper, the aromatic scent of sage, and the rich flavor of mushrooms add depth and sophistication to the dish. Cheese fondue is perfect for cozy evenings when you can dip pieces of crispy bread directly into the hot, rich mixture, enjoying its intense and gooey taste. This dish will be a centerpiece at festive gatherings, surprising guests with its original presentation and harmonious combination of ingredients.
1
Cut off the top of the pumpkin and clean out the flesh.
- Pumpkin: 1 piece
2
Grease inside with a tablespoon of oil, and sprinkle with salt and pepper.
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Place on a baking sheet and bake for about 45 minutes at 180 degrees.
4
In a saucepan, sauté the onion, chili, and garlic. After 4 minutes, add the mushrooms, simmer for 3 minutes, and pour in the wine.
- Onion: 1 piece
- Chili pepper: 1 piece
- Fresh mushrooms: 200 g
- Dry white wine: 150 ml
5
After the wine boils, turn off the stove and add flour, cheese, and sage to the saucepan.
- Cornmeal: 1 tablespoon
- Sage: 10 g
- Gruyere cheese: 600 g
6
Stir until the cheese is completely dissolved.
7
Add cream and pour the resulting mixture into the pumpkin.
- Cream: 150 ml
