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