- 1 clove garlic, peeled
- 1 cup white wine
- 1 tablespoon lemon juice
- 1/4 lb Emmental (Swiss) cheese, grated
- 1/4 teaspoon nutmeg
- 1 bag Food Should Taste Good™ Sweet Potato Tortilla chips
- 1 tablespoon cornstarch
- 1/4 lb Gruyere cheese, grated
- 2 tablespoons pumpkin purée
- pinch of salt, if needed
- If serving inside a pumpkin, slice off the top and set aside. Scoop out the seeds and roast in a 400 degree oven for 30 - 40 minutes or until the flesh of the pumpkin is soft.
- Scoop out some of the cooked flesh to use in the fondue but leave enough so that the pumpkin is sturdy. If you don't have enough cooked pumpkin or if you're not using a pumpkin vessel, canned pumpkin puree is fine.
- Rub the clove of garlic over the bottom and sides of a pot and then discard. Add the wine and lemon juice and bring to a boil.
- Serve with Food Should Taste Good™ Sweet Potato Tortilla chips.
- Toss the grated cheeses with the cornstarch and add to the wine. On low heat, stir until all the cheese has melted.
- Stir in the pumpkin puree, the nutmeg and salt, if needed.
- If you don't own a fondue kit, you can place the pot over a can of Sterno while you serve or just reheat periodically.