Steam pumpkin in butter. Reduce heat, deglaze with stock, cover and steam until just tender, keep warm.
Rub the caquelon with garlic.
Mix wine, lemon juice, cheese and cornstarch. Bring to a boil over medium heat, stirring constantly to melt cheese. Add kirsch or Träsch, season fondue. Mix in pumpkin seeds.
Keep warm on the rechaud over medium heat.
Put pumpkin cubes and pumpkin seed bread on forks and dip into fondue.
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