Belgian Endive with Curried Pumpkin Mousse

Walnuts are the perfect garnish but so is roasted delicata squash moons (see Endive with Winter Fruit recipe) or fresh truffles if you have them laying around. Winky face. This "pumpkin mousse" is also delicious served with crackers. Makes about 48

  • ¼ cup minced shallots
  • 2 Tbls. butter
  • 1 Tbls. curry powder
  • 2 cups canned or fresh pumpkin puree
  • 8 oz. cream cheese
  • Sea salt and cayenne to taste
  • 4 to 6 heads Belgian endive, separated into individual leaves
  • ½ cup toasted walnuts

Place several layers of paper towel in a large sieve and add pumpkin to drain for several hours. 

In a small sauté pan, cook the shallots in the butter over medium heat, stirring until soft.  Add the curry powder and cook one minute. Cool. In a food processor, puree the shallots, pumpkin, curry and cream cheese until smooth.  Season to taste with salt and cayenne pepper. Chill. 

Spoon or pipe filling onto endive.  Sprinkle with walnuts.  The endive can be chilled for 2 hours before serving.

  • The filling can be made a day ahead.  It can also be served as a spread for vegetables and crackers (rye crackers are good), or the rye bread sticks from Trader Joes.