Snack
Pumpkin Fondue
It's pumpkin season and the best snack for a lovely night in is definitely a pumpkin fondue. Prepare your veggies and your bread and dip!
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![Cooktime]()
Cooking time40 minutes![Preptime]()
Prep time40 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
FOR A 4KG PUMPKIN:
- 600 g Violife original flavour grated
- 600 g Violife epic cheddar flavour block, grated
- 2 tbsp cornstarch
- 300 gram vegan cream
- 3 tbsp white wine
- 2 shallots finely chopped
- 2 garlic cloves minced
- 3 tbsp olive oil
- sage leaves
- freshly ground pepper
- salt
FOR THE FONDUE SIDES:
- a handful of radishes quartered
- a handful of baby carrots
- 1 baguette sliced and lightly toasted
- 1 red chicory leaves only
- Preheat the oven to 180°C.
- Carefully cut the lid off the pumpkin, remove the seeds with a spoon and discard.
- Brush the pumpkin with olive oil, inside and out and season generously. Place on a lined baking tray and bake for 40 minutes.
- Remove from the oven and add inside the pumpkin the grated Violife Original, Violife Epic Cheddar flavour and corn starch. Stir well and add the shallot, garlic, vegan cream, white wine, and pepper. Stir again.
- Place back into the oven and bake for 30 minutes, until the fondue is melted and bubbling. Place the pumpkin on a serving board, surround with radishes, baby carrots, red chicory leaves and baguette slices. Garnish with fresh sage leaves.
- Dip the baguette slices and veggies in the fondue and enjoy!
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