Try serving October Dinner Fondue in a real pumpkin! Carefully slice off top third of a small pumpkin. Scoop out seeds and scrape away all of the stringy fibers. Cover with damp paper towel. Microwae on high, 30 seconds at a time, until slightly warm. Pour in soup mixture and serve immediately.

October Dinner Fondue
Preparation time: 5 minutes
Cooking time: 10 minutes

1    10 3/4-ounce can condensed southwest-style pepper jack soup
3/4 cup milk
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons chopped fresh cilantro

Suggested Dippers:
Cooked breaded chicken breast tenders
Cooked shrimp
Tortellini
Mini ravioli
French fries
Steamed fresh vegetables (cauliflower, broccoli, green beans or zucchini)

Stir the soup and milk in a 2-quart saucepan. Heat over medium heat until hot, stirring occasionally. Add the cheese. Cook and stir until the cheese melts. Stir in the cilantro. Pour the soup mixture into a fondue pot. Serve warm with the Suggested Dippers.

Makes 2 servings.

Recipe from: Campbell’s Kitchens