Hey, it’s not our fault we’re already thinking about the fall season and everything that comes with it. Retailers like Target and Spirit Halloween are already selling Halloween decor, and Starbucks has already started reminding us that PSL season is almost here, whether they realize it or not (we just found out they have a secret Facebook group called “the Leaf Rakers’ Society” for people who love fall). And now, thanks to Bustle, we’re obsessing over Meghan Markle’s favorite recipe of all time — one that’ll fit right in this fall.
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Remember when Meghan, before she was the Duchess of Sussex, had her own lifestyle blog called The Tig? On the site, she covered everything from food and travel to beauty and fashion. Although Meghan bid farewell to the site before she became royalty, you can still revisit previously posted articles thanks to a little thing called the Wayback Machine, which archives old content on the web. You can click on wellness tips, a coconut chai smoothie recipe and even check out photos from her trip to Greece in 2016.
But there’s one piece of content not currently on the site: a pumpkin fondue recipe. “I am going to go out on a limb here and say that this may be my favorite recipe of all time,” she wrote on The Tig about the recipe. “A bold statement, indeed.”
Bloglovin’ has blog post and the full recipe on its site, though — a recipe Meghan describes as “equal parts satisfying, indulgent, shareable, and perhaps the easiest thing you’ve ever made.” She goes on to say that the recipe was crafted by LA and New York food editor and restaurant critic, Ruth Reichl.
“She calls it a ‘Swiss pumpkin.’ I call it the best f%^ing thing I’ve ever eaten,” Meghan wrote.
OK, we’ve read and talked about this enough. Let’s get to the recipe.
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The pumpkin fondue recipe calls for eight ingredients, including Gruyère cheese, and the directions are simple enough. Basically, you just layer ingredients, whisk others, pour it into a pumpkin and bake the fondue directly in said pumpkin for a couple of hours. We’re in love.
Here’s the full recipe. We don’t care that it’s only August; we gotta go grab these ingredients and make it, like, now.
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