COURSE:
Air frying, British, Lunch, Recipe Page, Recipes, Snack
Beer Chilli Cheese Sauce in a Pumpkin Bowl
Fun, bold and bursting with flavour, this Beer Chilli Cheese Sauce served in a roasted pumpkin bowl is guaranteed to steal the show. Perfect for sharing at parties, cosy nights in or autumn gatherings, it combines rich, gooey cheese with a kick of spice and the malty depth of beer – all served in a beautifully roasted, edible pumpkin bowl.
This recipe brings a touch of theatre to the table. The cheesy sauce is made with a blend of strong cheddar, cream cheese and warming spices, with beer adding a smooth, slightly bitter edge that balances the richness perfectly. A hint of chilli gives it a gentle heat, which you can easily dial up or down depending on your taste. Served bubbling hot, it’s perfect for dunking crusty bread, tortilla chips, or fresh veg.
The hollowed pumpkin doesn’t just make a striking serving dish – it also adds a subtle sweetness to each bite and keeps the sauce warm for longer. Roasted until tender, the pumpkin becomes part of the experience, making this more than just a dip – it’s a centrepiece.
Despite its show-stopping look, this dish is surprisingly simple to prepare, especially with the Instant Pot. The sauce comes together quickly and stays perfectly smooth and melty, without the need to hover over the hob. You can even roast the pumpkin in an air fryer or oven while the sauce cooks.
Whether you’re hosting friends, watching the game, or just treating yourself to something indulgent and fun, this Beer Chilli Cheese Sauce in a Pumpkin Bowl is a recipe that brings both comfort and wow-factor. It’s everything you love about autumn – cheesy, hearty, and deliciously over the top.
Beer Chili Cheese Sauce in a Pumpkin Bowl
Prep Time:
20 minutes
Cook Time:
30 Mins
Servings:
6
Product:
Vortex Air Fryer
Ingredients
- 1 small pumpkin (1.5–2 kg, sized to fit your air fryer)
- 250 g cream cheese
- 100 g smoked provolone cheese
- 100 g Jarlsberg cheese
- 2 tbsp sliced pickled jalapeños
- 1 tbsp cornflour
- 180 ml (3/4 cup) beer
- 1 chorizo sausage (optional, for serving)
- Pretzels and dough balls, for serving
- Oil or chili oil, as needed
Instructions
- Cut the top quarter off the pumpkin to create a lid and scoop out the seeds. Brush the inside of the pumpkin and lid with oil or chili oil. Place both into the air fryer basket with the lid nestled next to the pimpkin and air fry at 155°C (310°F) for 20 minutes, or until the flesh is just starting to soften
- While the pumkin cooks, slice the chorizo into bite-sized chunks
- In the final 5 minutes of cooking, add the chorizo to the basket. Cook until golden and crisp, then remove and set aside.
- Meanwhile, whisk together the 1 tbsp cornflour and 3/4 cup beer in a bowl until smooth. Add the 250 g cream cheese and whisk until combined. Finely dice the 100 g smoked provolone and 100 g Jarlsberg, then stir into the mixture along with the 2 tbsp pickled jalapeños.
- Remove the pumpkin from the air fryer. Carefully spoon the cheese mixture into the hollow pumpkin. Return it to the air fryer basket and air fry at 155°C (310°F) for 10–12 minutes, stirring once or twice, until all the cheese pieces have melted.
- Serve hot with the crisped chorizo, pretzels, and dough balls for dipping.
Notes
A gooey, molten beer cheese dip served inside a roasted pumpkin — perfect for tearing into with pretzels, dough balls, or crispy sausage dippers.
Beer Chili Cheese Sauce in a Pumpkin Bowl
COURSE:
Air frying, British, Lunch, Recipe Page, Recipes, Snack
Prep Time:
20 minutes
Cook Time:
30 Mins
Servings:
6
Product:
Vortex Air Fryer
Ingredients
- 1 small pumpkin (1.5–2 kg, sized to fit your air fryer)
- 250 g cream cheese
- 100 g smoked provolone cheese
- 100 g Jarlsberg cheese
- 2 tbsp sliced pickled jalapeños
- 1 tbsp cornflour
- 180 ml (3/4 cup) beer
- 1 chorizo sausage (optional, for serving)
- Pretzels and dough balls, for serving
- Oil or chili oil, as needed
Instructions
- Cut the top quarter off the pumpkin to create a lid and scoop out the seeds. Brush the inside of the pumpkin and lid with oil or chili oil. Place both into the air fryer basket with the lid nestled next to the pimpkin and air fry at 155°C (310°F) for 20 minutes, or until the flesh is just starting to soften
- While the pumkin cooks, slice the chorizo into bite-sized chunks
- In the final 5 minutes of cooking, add the chorizo to the basket. Cook until golden and crisp, then remove and set aside.
- Meanwhile, whisk together the 1 tbsp cornflour and 3/4 cup beer in a bowl until smooth. Add the 250 g cream cheese and whisk until combined. Finely dice the 100 g smoked provolone and 100 g Jarlsberg, then stir into the mixture along with the 2 tbsp pickled jalapeños.
- Remove the pumpkin from the air fryer. Carefully spoon the cheese mixture into the hollow pumpkin. Return it to the air fryer basket and air fry at 155°C (310°F) for 10–12 minutes, stirring once or twice, until all the cheese pieces have melted.
- Serve hot with the crisped chorizo, pretzels, and dough balls for dipping.
Notes
A gooey, molten beer cheese dip served inside a roasted pumpkin — perfect for tearing into with pretzels, dough balls, or crispy sausage dippers.
Beer Chilli Cheese Sauce in a Pumpkin Bowl
Fun, bold and bursting with flavour, this Beer Chilli Cheese Sauce served in a roasted pumpkin bowl is guaranteed to steal the show. Perfect for sharing at parties, cosy nights in or autumn gatherings, it combines rich, gooey cheese with a kick of spice and the malty depth of beer – all served in a beautifully roasted, edible pumpkin bowl.
This recipe brings a touch of theatre to the table. The cheesy sauce is made with a blend of strong cheddar, cream cheese and warming spices, with beer adding a smooth, slightly bitter edge that balances the richness perfectly. A hint of chilli gives it a gentle heat, which you can easily dial up or down depending on your taste. Served bubbling hot, it’s perfect for dunking crusty bread, tortilla chips, or fresh veg.
The hollowed pumpkin doesn’t just make a striking serving dish – it also adds a subtle sweetness to each bite and keeps the sauce warm for longer. Roasted until tender, the pumpkin becomes part of the experience, making this more than just a dip – it’s a centrepiece.
Despite its show-stopping look, this dish is surprisingly simple to prepare, especially with the Instant Pot. The sauce comes together quickly and stays perfectly smooth and melty, without the need to hover over the hob. You can even roast the pumpkin in an air fryer or oven while the sauce cooks.
Whether you’re hosting friends, watching the game, or just treating yourself to something indulgent and fun, this Beer Chilli Cheese Sauce in a Pumpkin Bowl is a recipe that brings both comfort and wow-factor. It’s everything you love about autumn – cheesy, hearty, and deliciously over the top.
