Ingredients
1
(12-oz) jar roasted red peppers, drained, rinsed, and patted dry
1
tbsp extra-virgin olive oil
1/4
tsp hot smoked paprika
1/2
tsp unflavored gelatin (from a 1/4-oz envelope)
1/3
cup chilled heavy cream
5
carrots, chopped (1 1/2 cups)
1
Turkish or 1/2 California bay leaf
3
tbsp extra-virgin olive oil
1
(4- to 4 1/2-lb) pumpkin or butternut squash, seeded, peeled, and cut into 1-inch pieces (9 cups)
5
cups reduced-sodium chicken broth (40 fl oz)
Accompaniment: onion-rye flatbreads
Directions
2.
Purée peppers, oil, vinegar, paprika, and salt in a blender or food processor until very smooth.
3.
Sprinkle gelatin over water in a 1-quart heavy saucepan and let stand 2 minutes to soften. Heat mixture over low heat, stirring, just until gelatin is dissolved. Remove from heat and whisk in pepper purée 1 tablespoon at a time.
4.
Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in pepper mixture gently but thoroughly, then cover surface of mousse with plastic wrap and chill until set, at least 2 hours.
5.
Make soup while mousse chills:
6.
Cook carrots, onion, garlic, and bay leaf in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add pumpkin, salt, cumin, and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes. Stir in broth and water and bring to a boil, then reduce heat and simmer, covered, until vegetables are very tender, 35 to 45 minutes. Discard bay leaf.
7.
Blend soup in batches in cleaned blender until smooth (use caution when blending hot liquids), transferring to a bowl.
8.
Just before serving, return soup to pot and reheat over low heat. Ladle soup into bowls and top each serving with 1 1/2 tablespoons mousse.
10.
Soup can be made 3 days ahead and cooled, uncovered, then chilled, covered. Reheat as directed above.
11.
Mousse can be chilled up to 2 days.
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