Cheesy Roast Pumpkin

October 31st, 2010 by Erin Gennow
Pumpkin Fondue

Pumpkin Fondue

Adapted from Gourmet magazine.

Last year was the first year I tried this recipe, though when I initially found it I quickly passed it on to my sister, who’s made it for a few years now.  She raved about the results, so I new I would have to try it.  I made it for our Pumpkin Spectacular – an entire meal/day devoted to all food pumpkin.  The nutty, tangy Gruyere cheese, combined with sweet cream, soft-gooey bread, and tender-sweet pumpkin flesh provides a decadent side or main dish.  Serve with some roasted meat or a fresh spinach salad to make a complete meal.

Prep Time: 25 minutes

Cook Time: About 1 ½ hours

Serving Size: 8-12 servings


1 long, large baguette (day old is fine) cut into ½ inch slices

1 pumpkin (aobut 7 lbs.)

1 ½ cups heavy cream

1 cup chicken or vegetable broth

2 ½ cups (6 oz.) grated Gruyere cheese

2 ½ cups (6 oz) grated Emmental

1 tablespoon olive oil

1 teaspoon fresh grated nutmeg

1 teaspoon ground cumin

1 teaspoon coarse sea or kosher salt, or to taste

1 teaspoon fine sea or kosher salt, or to taste

Fresh ground black pepper, to taste


Preheat the oven to 450 degrees Fahrenheit with one rack in the lowest slot.  Remove the other rack/s from the oven.

Lightly toast the baguette slices in a single layer on a baking sheet until just crisp, 5-7 minutes.  Remove from the oven and cool.

Meanwhile, cut a circle around the stem of the pumpkin to remove the top.  Scrape out all the guts and seeds (reserve the seeds for another use).

Season the inside of the pumpkin with 1 teaspoon coarse sea salt, 1 teaspoon ground cumin, ½ teaspoon fresh ground nutmeg,  and pepper to taste.

In a medium sized bowl whisk 1 ½ cups of heavy cream, 1 cup of chicken broth, ½ teaspoon grated nutmeg, 1 teaspoon fine sea salt, and fresh ground black pepper.

Mix the 2 ½ cups of grated Gruyere cheese and 2 ½ cups of grated Emmental cheese together in another bowl.

To fill the pumpkin place a layer of the toasts in the bottom of the pumpkin, cover them with 1 cup of cheese, and pour ½ cup of the cream mixture on top of the cheese.  Continue layering toast, cheese, and cream until the pumpkin is filled to about ½ to 1 inch from the top.

Place the pumpkin in an oiled roasting pan.

Put the top back on the pumpkin and rub olive oil all over the outside of the pumpkin.

Bake at 450 degrees Fahrenheit for 1 ¼ to 1 ½ hours or until the pumpkin flesh is soft and tender and the bread filling puffs up.

To serve scoop out the bread, cheese and cream along with scraping up some pumpkin flesh.

Pumpkin Fondue 2

Pumpkin Fondue 2


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One Response to “Cheesy Roast Pumpkin”

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