Pumpkin Soup with Red Pepper Mousse Recipe

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Ingredients:

Serving

1 12- oz jar roasted red peppers, drained, rinsed, and patted dry
1 tbsp extra-virgin olive oil
1 tsp sherry vinegar
1/4 tsp hot smoked paprika
1/4 tsp salt
1/2 tsp unflavored gelatin (from a 1/4-oz envelope)
2 tbsp water
1/3 cup chilled heavy cream
5 carrots, chopped (1 1/2 cups)
1 large onion, chopped
2 garlic cloves, minced
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)
1 tsp salt
3/4 tsp ground cumin
1/4 tsp black pepper
5 cups reduced-sodium chicken broth (40 fl oz)
3 1/2 cups water
accompaniment: onion-rye flatbreads

Directions:

Make mousse: Purée peppers, oil, vinegar, paprika, and salt in a blender or food processor until very smooth.
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.
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.
Make soup while mousse chills: 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.
Blend soup in batches in cleaned blender until smooth (use caution when blending hot liquids), transferring to a bowl.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	188.77 Kcal (790 kJ)
Calories from fat	83.66 Kcal
		% Daily Value*
Total Fat	9.3g	14%
Cholesterol	6.78mg	2%
Sodium	737.84mg	31%
Potassium	1149.92mg	24%
Total Carbs	24.23g	8%
Sugars	10.9g	44%
Dietary Fiber	4.16g	17%
Protein	4.68g	9%
Vitamin C	67.7mg	113%
Vitamin A	0.2mg	8%
Iron	13.4mg	74%
Calcium	97.5mg	10%

Amount Per 100 g
Calories	30.79 Kcal (129 kJ)
Calories from fat	13.65 Kcal
		% Daily Value*
Total Fat	1.52g	14%
Cholesterol	1.11mg	2%
Sodium	120.35mg	31%
Potassium	187.57mg	24%
Total Carbs	3.95g	8%
Sugars	1.78g	44%
Dietary Fiber	0.68g	17%
Protein	0.76g	9%
Vitamin C	11mg	113%
Iron	2.2mg	74%
Calcium	15.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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