Pumpkin with creamy cheese fondue

Preheat the oven to 200ºC.

Cut the caps of the pumpkins and scoop out the kernels and wires. Put the pumpkins and the caps on the baking tray and grill in the oven for 30 minutes until tender and soft.

In the meantime, prepare the cheese fondue. Heat the wine in a pan with the sage, nutmeg and garlic. Add in portions and stirring the cheese. In a cup, mix the cornstarch with 3 tablespoons of water, add it to the cheese fondue while stirring and keep stirring until it is smooth and creamy.

Put the fondue in the pumpkins and put in the oven for about 10 minutes. Serve with the baguette and raw vegetables to dipping. Then spoon out the pumpkin.