Cheesy heaven: Meera Sodhas recipe for pumpkin fondue | Meera Sodha recipes

Published: Saturday, December 27, 2025 at 6:00 am

Pumpkin Fondue: A Comforting Recipe for the New Year

As the year draws to a close, a new recipe has emerged as a potential centerpiece for festive gatherings. This dish, a variation of a classic, offers a comforting and joyful culinary experience. The recipe, designed for sharing, can be adapted for both intimate dinners and larger celebrations.

The core of the dish is a pumpkin fondue. The recipe calls for a large pumpkin, though smaller ones can be substituted. The pumpkin is prepared by removing the top and scooping out the seeds. The cavity is then seasoned with oil and spices.

A flavorful mixture is prepared separately. This involves sautéing onions, garlic, chestnuts, and thyme. Mushrooms are cooked until all liquid is gone. A cheese sauce is created using butter, flour, milk, and a selection of cheeses, including Gruyere, Emmental, and Stilton.

The mushroom and onion mixture is combined with the cheese sauce and spooned into the pumpkin cavity. The pumpkin is then baked until tender. The final step involves removing the lid, adding the remaining cheese, and baking until the cheese is bubbling and golden.

The finished fondue can be served in a variety of ways. It can be spread on toasted baguette slices and topped with pickles for a canapé-style presentation. Alternatively, it can be served as a main meal, with bread, pickles, and salad.

BNN's Perspective: This recipe offers a creative and inviting way to celebrate the New Year. The adaptability of the dish, allowing for both small and large gatherings, makes it a practical choice for a wide range of hosts. The focus on comfort food aligns with the desire for warmth and connection during the holiday season.

Keywords: pumpkin fondue, recipe, New Year's Eve, cheese, vegetarian, appetizer, main course, comfort food, cooking, squash, mushrooms, onion, garlic, chestnuts, thyme, Gruyere, Emmental, Stilton, baguette, pickles, salad.

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