Pumpkin Soup with Red Pepper Mousse

  1. Puree peppers, oil, vinegar, paprika, and salt in a blender or food processor until very smooth.
  2. Sprinkle gelatin over water in a 1-quart heavy saucepan and let stand 2 minutes to soften.
  3. Heat mixture over low heat, stirring, just until gelatin is dissolved.
  4. Remove from heat and whisk in pepper puree 1 tablespoon at a time.
  5. Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks.
  6. Fold in pepper mixture gently but thoroughly, then cover surface of mousse with plastic wrap and chill until set, at least 2 hours.
  7. 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.
  8. Add pumpkin, salt, cumin, and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes.
  9. 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.
  10. Discard bay leaf.
  11. Blend soup in batches in cleaned blender until smooth (use caution when blending hot liquids), transferring to a bowl.
  12. Just before serving, return soup to pot and reheat over low heat.
  13. Ladle soup into bowls and top each serving with 1 1/2 tablespoons mousse.

red peppers, extravirgin olive oil, sherry vinegar, hot smoked paprika, salt, unflavored gelatin, water, carrots, onion, garlic, turkish, extravirgin olive oil, pumpkin, salt, ground cumin, black pepper, chicken broth, water, accompaniment

Taken from www.epicurious.com/recipes/food/views/pumpkin-soup-with-red-pepper-mousse-230968 (may not work)

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