I have a responsibility to come up with specials for my station, appetizers, and I have this idea for a savory pumpkin croquette. I wanted to make it using fresh pumpkin, but in trying the Idea out I have been having trouble to thicken it enough to hold its shape without lots of starch. So here's the idea? Pumpkin, butter, nutmeg, and corn starch. I creamed the butter and pumpkin. Then dusted in the corn starch (and nutmeg) till it was manageable. Using a 1.5 ounce scoop, dripped it carefully into a deep fryer. Fried till golden. It was a perfect dome. Served with 3 parts creme fresh and 1 part marshmallow cream, splashed with essence of maple. Dusted with chopped toasted pumpkin seeds. I love the idea, but the flavor of the pumpkin is too subtle and masked by a slight raw starch flavor. I'm posting it here, I hope it's the right section, for some advice on getting it to hold with out so much starch and how can I bring up the pumpkins intensity? Thanks everyone!!