This fondue was inspired by a recipe of Hugh Fernley-Whittingstall's. The recipe can be halved or multiplied accordingly, depending on what size pumpkin you are using.
1kg round pumpkin (approx 20cm in diameter)
100g Gouda or Gruyère cheese, grated
25g Parmesan cheese, finely grated
75ml double cream
One small clove of garlic, peeled and finely grated or crushed
Pinch of freshly grated nutmeg
One tbsp kirsch (optional)
Pinch of freshly ground black pepper
2cm chunks of crusty bread to serve
Preheat the oven to 200°C. Gas Mark 6. Cut the top off the pumpkin approximately 2cm from the top and set aside as this will be the lid. Scoop out and discard the seeds (or lay them out on a baking tray with a drizzle of olive oil and sea salt, and toast in the oven until golden – then peel and eat!). Place the grated cheese inside the pumpkin.
In a bowl, mix the cream with the garlic, nutmeg, kirsch (if using) and salt and pepper, then pour onto the cheese and mix together. Put the lid on top and place in a ovenproof dish or roasting tray.
Bake in the oven for 50 minutes or until the cheese is melted and bubbling and the flesh inside is soft.
Serve with chunks of crusty white bread to dip into the rich creamy cheesy mixture and spoons to scoop out the soft flesh.