Pumpkin Mousse with Gingerbread Crumbs

"You'd never guess there's tofu in this dish. For a different version, try cooked squash or sweet potato for the pumpkin."
 
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Ready In:
10mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Place everything except the pumpkin and the gingersnaps in a blender, and purée until smooth.
  • Add half the pumpkin, and purée again.
  • Transfer to a medium-sized bowl and beat in the remaining pumpkin until the mixture becomes uniformly creamy.
  • Cover tightly and chill for several hours or overnight, so the flavors combine and deepen.
  • To serve, spoon into decorative bowls and sprinkle with gingersnap crumbs.
  • Serve immediately, so the crumbs won't turn soggy.

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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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