Curried Pumpkin Mousse

Curried Pumpkin Mousse
Makes 3 cups

1/4c – minced shallot
2T – unsalted butter
2 1/2t –
curry powder
2t – chopped fresh thyme
2c – canned solid-pack pumpkin
8oz – local goat cheese, softened
3 –
heads belgian endive
1/2c – walnuts or pepetitas, lightly toasted & finely chopped

  1. Cook shallot in butter over low heat, stir, until soft
  2. Add curry, S&P
  3. Continue cooking & stirring for 1 minute
  4. Puree pumpkin & goat cheese
  5. Add shallot mixture & chopped thyme
  6. Chill, pipe onto ends of endive leaves, sprinkle with nuts

You may also serve as a dip with other vegetables, sliced local


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