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Pumpkin fondue with crispy bats & crunchy veg

Pumpkin fondue with crispy bats & crunchy veg

This pumpkin cauldron is filled with molten cheese for a delicious dip with veg and pittas.

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2 of your 5 a day
  • Serves4
  • CourseBuffet
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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  • 1 small pumpkin
  • 1 tbsp olive oil
  • 2 clove/s garlic, peeled and smashed
  • 6 Essential White Pittas
  • 400g pack Emmi Fondü Cheese Original
  • 2 large carrots, peeled and cut into batons
  • 3 sticks celery, cut into batons
  • ½ cucumber, cut into batons


  1. Preheat the oven to 200°C, gas mark 6. Cut the top off the pumpkin, then scrape out the flesh and the seeds, leaving a layer of pumpkin about 1.5cm thick. Drizzle over the olive oil, season and drop the garlic cloves into the pumpkin. Place on a baking tray with the cut top and bake for 40-45 minutes, until softened.

  2. Split each pitta in ½ horizontally down the length to make 2 thin oval pieces. Using a batshaped cookie cutter (or a paper template), cut out bat shapes and place in a single layer on a baking sheet. Add them to the oven with the pumpkin for the last 10 minutes of cooking and bake until crisp and golden.

  3. Make the fondue according to pack instructions and keep warm.

  4. Once cooked, remove the garlic from the pumpkin, then pour in the cheese fondue. Top with the lid to keep warm and serve with the bat pittas and carrot, celery and cucumber batons for dipping.

Cook’s tip

Once you’ve finished the fondue, scrape out the cooked flesh from the inside of the pumpkin and use to make a soup, along with the rest of the flesh.


Whizz offcuts of pitta in a food processor to create breadcrumbs, seal in a freezer bag and freeze for up to 1 month. Scatter over bakes or fry, then use as a crunchy topper for soups, pastas and salads, or to lighten stuffings and burger mixes.


Typical values per serving when made using specific products in recipe


2,268kJ/ 540kcals



Saturated Fat












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