Good, not fantastic.
For Mousse:
- 1 (12 oz) jar roasted red peppers, drained, rinsed, and patted dry
- 1 Tbsp olive oil
- 1 tsp sherry vinegar
- 1/4 tsp hot pimenton (Spanish smoked paprika)
- 1/4 tsp salt (maybe more)
- 1/2 tsp unflavored gelatin
- 2 Tbsp water
- 1/3 C heavy cream
For Soup:
- 3 Tbsp olive oil
- 5 medium carrots, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 Turkish bay leaf or 1/2 California bay leaf
- 1 (4-4.5 lb) pumpkin or butternut squash , halved, seeded, peeled, and cut into 1 inch pieces (9 C)
- 3/4 tsp group cumin
- 1 tsp salt (maybe more)
- 1/4 tsp ground pepper
- 5 C chicken stock
- 3 1/2 C water
Mousse: combine peppers, oil, vinegar, pimenton, and salt in a blender or food processor and puree until very smooth.
Sprinkle gelatin over water in a 1 quart heavy saucepan and let stand for 1 minute to soften. Heat over low heat, stirring, just until gelatin is dissolved. Remove from heat and whisk in pepper puree 1 Tbsp at a time.
Beat cream in a small deep bowl with an electric mixer at medium speed utnil it just holds soft peaks. Gently but thoroughly fold in pepper mixture. Cover surface of mousse with plastic wrap and refrigerate until set, at least 2 hours.
Soup: Heat oil in 6 to 8 quart heavy pot over moderate heat until hot but not smoking. Add carrots, onion, garlic, and bay leaf and cook, stirring occasionally, until vegetables are softened, 5-6 minutes. Add pumpkin, cumin, salt, and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes.
Stir in stock and water and bring to a boil. Then reduce heat and simmer, covered until vegetables are very tender, 35-40 minutes. Discard bay leaf.
Blend soup in batches until smooth.
Just before serving, return soup to cleaned pot and reheat over low heat. Ladle soup into bowls and top each serving with 1 1/2 Tbsp mousse.
Gourmet