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Pumpkin Beer Sauerkraut Fondue

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.