Pumpkin fondue

We started taking off the top (Inside) Round to the pumpkins very carefully, then we will use it in the process.

Once removed, we cleaned all the seeds and indoor strands of the pumpkin leaving it cupped and clean, with a fork click inside and add olive oil, fine salt and black pepper.

We covered with the Top (Inside) Round that we had retired avoiding that there are spaces and take it direct on the embers for around 30-40 minutes, depending on the size of the pumpkin. We must worry about having embers on all sides.

When the interior of the pumpkin is already cooked, we remove the top (Inside) round and with a spoon we are scraping from the edge and left the pumpkin puree to the center, now we went to the filling. We add in the buttery cheese along with the chopped paprika in small cubes, we revolve well, season and cover again to bring the embers again.

Now, we added embers above the pumpkin and let it roast for 15-20 minutes, until everything is founded that cheese inside. Once the time has elapsed, we take at the table on a heat resistant table, we open and enjoy all the flavor of the pumpkin fondue to the embers.

Nicolás Contrucci. The Chilean Butcher.