Cheesy Vegan Pumpkin Fondue
A festive and delicious vegan fondue served right inside a roasted pumpkin. Perfect for a spooky Halloween gathering!
Equipment
- Baking Sheet
- Blender
- Skillet
Ingredients
- 1 pie pumpkin about 2½ pounds
- 3 tsp olive oil divided
- 1 tsp salt divided
- 1 large shallot finely chopped
- 2 garlic cloves finely chopped
- 1 package Plant Perks Smoked Gouda Cheeze Spread
- 1 1/4 cups low sodium vegetable broth
- 1 tbsp lemon juice
- 1 tbsp fresh chives chopped
- Crackers, sliced baguette, or veggies for serving
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil.
- Cut off the pumpkin top and scoop out seeds. Rub the inside with 2 teaspoons olive oil and sprinkle with ½ teaspoon salt. Roast 1 hour until tender. Let cool.
- While pumpkin roasts, heat remaining 1 teaspoon olive oil in a skillet over medium-low. Sauté shallot and garlic for 2–3 minutes until soft.
- In a blender, combine the cheeze spread, sautéed shallot+garlic (with any oil), and vegetable broth.
- When pumpkin is cool, scoop out about 1½ cups flesh and add to blender along with the remaining ½ teaspoon salt. Blend until smooth (about 1 minute). Add lemon juice and blend again.
- Pour mixture back into the skillet and warm over medium-low heat until heated through.
- Place the hollowed pumpkin on a platter. Carefully pour the fondue inside and top with chives. Serve with bread, crackers, or veggies.
Notes
Nutritional Information per serving:
Calories: 180 | Total Carbs: 22g | Net Carbs: 18g | Fats: 10g | Protein: 5g
Calories: 180 | Total Carbs: 22g | Net Carbs: 18g | Fats: 10g | Protein: 5g
