There's endless foods you can dip in this creamy, cheesy pumpkin fondue!
Preheat oven to 400°F.
Turn the pumpkin on its side and cut off the top third (stem side) of the pumpkin. The other side will be used as a serving bowl for the fondue. Scoop out the seeds and stringy bits keeping the pumpkin flesh intact. Set aside the stem and pumpkin bowl. Wash the stringy bits off the pumpkin seeds and reserve for another use, if you want.
In a small food processor add white onion, leek, garlic, 1/4 teaspoon sea salt and vegetable oil. Pulse chop until finely minced. Use your hands to rub the mixture all over the inside of the pumpkin bowl. You can also do this by finely chopping the leek and onion, mincing the garlic and then combining with vegetable oil and sea salt in a bowl.
Place both the stem side and pumpkin bowl onto a baking sheet and roast for 45 minutes. Once roasted scrape off the pumpkin flesh from the stem side only, so you have about a 1/2 cup to add to the fondue in the next step. Also scrape out the onion and garlic mince from the pumpkin bowl, leaving the roasted flesh intact.
To make the fondue, to a high powered blender add the roasted pumpkin flesh and the onion and garlic mince. Add nondairy milk, cashews, tomato paste, apple cider vinegar, nutritional yeast, vegan cheese shreds, nutmeg, smoked paprika, chili powder, and remaining sea salt.
In a medium pot over medium low heat, add the fondue mixture and heat it up slowly. Stir constantly so the bottom doesn’t brown and simmer the mixture for about 5 to 7 minutes until it’s thick enough to coat the back of a spoon.
Ladle the fondue into the pumpkin bowl and garnish with some extra vegan cheddar and parmesan shreds. Serve with the dippers on the side.
Depending on the size of your pumpkin, you may be able to serve all of the fondue in the pumpkin. If not, keep the fondue warm on the stove top over low heat and refill the pumpkin bowl as needed. You can also refrigerate the fondue and heat it up again with a little bit of nondairy milk before serving.