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Preheat the oven to 400 degrees F.
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Place the pumpkin on a parchment-lined baking sheet and roast for 40 minutes.
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When the pumpkin is cool enough to handle, cut the top off of the pumpkin.
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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.
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Transfer the pumpkin to a platter, cover with aluminum foil and stow in a warm place.
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Combine the cheeses in a bowl and toss with the flour.
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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.
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Add the sauerkraut to the mixture.
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Add the sugar and taste. If you feel the fondue needs more sweetness, sprinkle in a bit at a time.
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Pour the fondue into the pumpkin. Arrange the baguette pieces around and serve.