Pumpkin Soup with Red Pepper Mousse Recipe | Epicurious.com
INGREDIENTS
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1 12-ounce jar roasted red peppers, drained, rinsed, and patted dry
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1 tablespoon extra-virgin olive oil
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1 teaspoon Sherry vinegar
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1/4 teaspoon hot smoked paprika
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1/4 teaspoon salt
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1/2 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
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2 tablespoons water
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1/3 cup chilled heavy cream
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5 carrots, chopped (1 1/2 cups)
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1 large onion, chopped
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2 garlic cloves, minced
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1 Turkish or 1/2 California bay leaf
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3 tablespoons extra-virgin olive oil
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1 4- to 4 1/2-pound pumpkin or butternut squash, seeded, peeled, and cut into 1-inch pieces (9 cups)
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1 teaspoon salt
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3/4 teaspoon ground cumin
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1/4 teaspoon black pepper
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5 cups reduced-sodium chicken broth (40 fluid ounces)
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3 1/2 cups water
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Accompaniment: onion-rye flatbreads
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