Pumpkin Beer Sauerkraut Fondue

OK, so you don’t have to go all fancy and actually service this Pumpkin Beer Sauerkraut Fondue in a pumpkin. That fondue pot you have stuck away in your attic/closet/basement that you intended to get rid of at your next yard sale will do just fine. However, this recipe looks dang cute in a pumpkin. Also, it does not take much effort to do this extra presentation step.

Let’s start with the fondue itself. The recipe calls for three different cheese varieties. I had a raclette and Swiss cheese in my freezer. I added brie to the recipe. However, you can use just two varieties. Just make sure you double the amount of one of them.

To serve the Pumpkin Beer Sauerkraut Fondue in a pumpkin, roast a small pie pumpkin in the oven for 40 minutes at 400 degrees F. Slice off the top then scoop out the seeds and stringy bits. At this point, you can save the seeds. rinse and dry them. Then, you can season and roast them separately in the oven.

Reuse the pumpkin:

If you do use the pumpkin. once you scrape the cheese out of it, you can use the cooked pumpkin for other recipes. Puree it and stick it in the freezer for future pumpkin recipes. I immediately repurposed mine into a Sheetpan Brown Butter Pumpkin Mac-n-Cheese recipe incorporating the leftover cheese as well.

This Pumpkin Beer Sauerkraut Fondue takes minutes to prepare. The cheeses are cut into pieces and then cooked in a pumpkin ale. Add the chopped sauerkraut then season with sugar and nutmeg. Pour into the pumpkin and serve. Additionally, it contains only a few ingredients. However, if you serve the fondue in a put, this is ridiculously easy and fast from prep to table.

One last tip for this fun fall appetizer: Make sure you remove as much liquid as possible from the sauerkraut. I squeezed the heck out of it and then left it to drain in a strainer while I prepped everything else.

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Pumpkin Beer Sauerkraut Fondue

Course Appetizer

Cuisine American, German, swiss

Keyword fondue, Pumpkin

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 (2 -3 lpie pumpkin
• 1 cup shredded Raclette Emmenthaler or Gruyere cheese
• 1 cup shredded Swiss cheese
• 1 cup brie cheese with no rind
• 1+1/2 tablespoon all-purpose flour
• 1+1/4 cups pumpkin beer
• 3/4 cup sauerkraut well-drained and chopped into very small pieces.
• 1 teaspoon sugar or more to taste
• 1 large baguette cut into small pieces

Instructions

1. Preheat the oven to 400 degrees F.
2. Place the pumpkin on a parchment-lined baking sheet and roast for 40 minutes.
3. When the pumpkin is cool enough to handle, cut the top off of the pumpkin.
4. Spoon out the seeds and clean out the inside of the pumpkin. If necessary, trim the bottom of the pumpkin slightly to make sure it stands up by itself.
5. Transfer the pumpkin to a platter, cover with aluminum foil and stow in a warm place.
6. Combine the cheeses in a bowl and toss with the flour.
7. Heat the beer in a medium-sized saucepan. When the beer starts to boil, start adding the cheese to the pot in thirds. Stir to combine.
8. Add the sauerkraut to the mixture.
9. Add the sugar and taste. If you feel the fondue needs more sweetness, sprinkle in a bit at a time.
10. Pour the fondue into the pumpkin. Arrange the baguette pieces around and serve.

Like this Pumpkin Beer Sauerkraut Fondue recipe? Also, try some of these other pumpkin recipes:

FONDUE-STUFFEED BAKED POTATOES

CHEESE FONDUE SOUP

PEAR CAMEMBERT SAGE TART

CHOCOLATE CHERRY VALENTINE’S FONDUE