Baked Pumpkin Fondue

I have said it before and I will say it again: fondue is the perfect dish. Yes, it is tasty (very tasty!) but it is also a very social dish. Good friends gather around the fondue pot just waiting to see who'll be the first to lose their bread chunk--it's usually me. But this recipe has the bread baked in, so you can focus purely on the eating. Yum!

Enjoy this pumpkin fondue with a dry Chardonnay. The variety has just the right amount of acid to stand up to the creaminess of the fondue. Pinot noir is another good choice. Heck, have both!

  • 1 small pie pumpkin
  • 1 garlic clove
  • 1 cup dry Chardonnay
  • 2 cups Brie cheese, outer crust removed and cubed
  • 1 tablespoon cornstarch
  • 2 tablespoons kirsch
  • 1 baguette of French bread

1. Rub the saucepan with the garlic clove.

2. Add Chardonnay and cornstarn, warm over a low heat. Do not let boil.

3. Add cheese one handful at a time while slowly increasing the heat. Do not let boil.

4. Turn off heat and finish with the kirsch.

5. Using a pencil or a sharpie, mark your pumpkin around the top.

6. Carefully carve out the top.

7. Scoop out all of the pumpkin seeds and the stringy flesh so that only the meat of the pumpkin is left intact.

8. Fill the pumpkin with baguette slices and fondue. Think of it like French Onion Soup, you want enough bread so that it pokes out a bit.

9. Place the pumpkin in a baking dish and bake it in a pre-heated oven at 375 degrees for about a half hour. you want the top to form a crust but the pumpkin should still have structure to it.

Enjoy! We did.

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