CHEESE FONDUE WITH PUMPKIN

Let the butter melt in the fondue pot until it starts to foam. Add the finely chopped onion and garlic to the caquelon, sauté briefly, enhance with a bit of brown sugar, and let everything caramelize to a golden color.

Add the pumpkin pieces to the caquelon, deglaze with a splash of white wine, bring to a boil, and let everything simmer for about 15–20 minutes until the pumpkin is buttery soft.

Set aside a few pumpkin pieces for decoration, purée the rest until smooth, and season with nutmeg and pepper.

Stir in the cheese fondue mix until the mixture becomes ultra-creamy. Meanwhile, quickly toast the pumpkin seeds without any oil and sprinkle them on top for a crunchy finish. Garnish the fondue with pumpkin pieces, thyme, and the roasted seeds, and serve it hot over a lit burner.