Beer Chili Cheese Sauce in a Pumpkin Bowl

A festive favourite!... and for good reason!

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 cook 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 250g 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 cook 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.