Pumpkin Mousse Terrine

The savoury pumpkin mousse terrine is the perfect combination of fluffy, creamy texture and piquant flavours. This dish cleverly balances the sweetness of pumpkin with savoury ingredients. It is ideal as a starter, with a salad, or for sandwiches and goes wonderfully with an autumn menu.
If you don’t have French Noilly Prat vermouth, use Italian Cinzano or even a white wine instead. Admittedly, this is somewhat time-consuming to make, but it never ceases to amaze. Try it, you'll be blown away! Use a pretty triangular terrine mould if you happen to have one, otherwise, a cake pan lined with plastic film works just as fine.


250 g Pumpkin flesh, cubed (hokkaido or butternut) 1 Small onion, finely chopped 1 Garlic clove, minced 1 Red chilli pepper 2 tbsp Butter ¾ tsp Hot curry powder 150 ml Noilly Prat dry Sea salt Freshly milled black pepper 4 Gelatine sheets 200 ml Heavy cream 50 g Pumpkin seeds

Cut the pumpkin into cubes. Peel and finely chop the onion and garlic. Halve the chilli pepper lengthways, deseed, cut into thin strips and dice into small cubes.
Heat the butter in a medium pan. Add in the onion, garlic and chilli pepper and sauté until aromatic. Stir the diced pumpkin, then curry powder and sauté briefly. Pour in the Noilly Prat. Season the pumpkin with salt and pepper, cover and cook until very soft, about 20 minutes.
Meanwhile, soak the gelatine in plenty of cold water.
Whip the heavy cream until stiff. Chill in the fridge until ready to use.
Wet a 20cm terrine or cake tin with water, then line with cling film. Set aside.
At the end of the cooking time, remove the lid from the pumpkin and cook until all the liquid has evaporated. Pour the hot pumpkin into the jug of your immersion blender or a tall mug. Gently squeeze out the gelatine sheets and add to the pumpkin. Mix well so that the gelatine begins to dissolve, then puree everything finely with the immersion blender. Pour the puree into a bowl and leave to cool over a cold water bath while stirring until the mixture is at room temperature. Taste and season with more salt, pepper and a little curry if necessary.
Fold the whipped cream into the pumpkin puree until well combined. Pour the mousse into the prepared cake tin and cover with cling film. Chill the pumpkin terrine for at least 4 hours or overnight until set.
Lightly toast the pumpkin seeds in a dry pan. Finely chop them, but don’t turn them into powder.
Turn the terrine out onto a plate or platter. Sprinkle with the chopped pumpkin seeds and press down lightly. Cut the pumpkin terrine into slices and enjoy.

9 comments:

Lola Martínez 28/9/25 12:10: Este tipo de terrinas las suelo hacer con pescado, pero con lo que me gusta una tarta salada, no me quedaré con las ganas de probarla.
David M. Gascoigne, 28/9/25 12:32: It’s a great time of the year for pumpkin dishes.
eileeninmd 28/9/25 12:48: Yum, I love my recipes with pumpkin. Thanks for sharing.
Have a great day and a happy week ahead.
DEZMOND 28/9/25 13:30: That looks so pretty! I don't do gelatine, though, it is Satan's product made from the carcasses of poor cows.
snobe casamang 28/9/25 13:48: Really that's a great recipe, thanks for sharing and happy sunday.
Tom 28/9/25 14:01: ...Angie, you sure are in the autumn spirit!
ellie 28/9/25 14:07: Looks amazing! Awesome and spicy!
Caitlin'nMegan 28/9/25 14:08: Wow! This looks amazing! Thanks so much!
Anonymous 28/9/25 14:33: Looks good -Christine cmlk79.blogspot.com