Ingredients
- 1 medium pumpkin
- 100g gouda cheese slices
- 100g emmental slices
- 250ml cream
- Pinch nutmeg
- Salt
- Black pepper
- Thyme
- 1 tsp honey
- 100g pumpkin seeds, reserve them from inside the pumpkin
- 1 tsp olive oil
- Pinch sea salt
- 1 tsp paprika
- To serve: 1 baguette, sliced
- Preheat the oven to 180 degrees.
- Wash the pumpkin. Remove the top and keep as a lid. Scrape out any seeds and loose fibres from inside the pumpkin using a spoon. Set some seeds aside for roasting.
- Sit the pumpkin on to a high sided roasting tray. Season the inside of the pumpkin with salt and pepper. Finely chop the cheese slices and place them inside the pumpkin, along with the cream. Season well with salt and pepper. Add the pinch of nutmeg and a few sprigs of thyme. Mix together gently then place the pumpkin top back on like a lid. Brush the entire pumpkin with a little olive oil and place in the oven.
- While the pumpkin is in the oven, wash and dry the pumpkin seeds. Mix them on a tray with oil, salt and paprika. Bake for 20-25 minutes alongside the fondue, turning regularly till crisp, then set aside.
- Bake the pumpkin for one hour and then remove the top. Return it to the oven for 15 minutes so the cheese sauce begins to brown and bubble. Serve drizzled with honey and scatter the seeds inside. Serve with the baguette slices for dipping.
