Endives with Curried Pumpkin Mousse

Makes 48 appetizers

Preparation time is 15 minutes, 60 minutes refrigeration

Ingredients

• ¼ shallot, minced – (60ml)
• 2 tablespoons unsalted butter – (30ml)
• 2 ½ teaspoons curry powder – (12.5ml)
• 2 cups canned pumpkin – (500ml)
• 8 ounces (1 cup) cream cheese, soften – (250ml)
• 3 heads of endive
• ½ teaspoon pepper – (2.5ml)
• ½ cup of toasted pumpkin seeds

Directions

1. Toast your pumpkin seeds until they are golden brown.
2. Sauté the shallots in butter until they are soft.  Add the curry powder and stir in pepper.
3. Place your pumpkin and cream cheese to a blender and blend until smooth. Stop and add curry mix.  Blend again.
4. Pour mousse into a bowl, cover and let stand in fridge for 1 hour or overnight.
5. Separate the endive leaves and spoon in pumpkin mousse into each leaf.
6. Serve and enjoy!