Ingredients
For mousse
- 1 (12-oz) jar roasted red peppers, drained, rinsed, and patted dry
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Sherry vinegar
- 1/4 teaspoon hot smoked paprika
- 1/4 teaspoon salt
- 1/2 teaspoon unflavored gelatin (from a 1/4-oz envelope)
- 2 tablespoons water
- 1/3 cup chilled heavy cream
For soup
- 5 carrots, chopped (1 1/2 cups)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 Turkish or 1/2 California bay leaf
- 3 tablespoons extra-virgin olive oil
- (4- to 4 1/2- lb) pumpkin or butternut squash, seeded, peeled, and cut into 1-inch pieces (9 cups)
- 1 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 5 cups reduced-sodium chicken broth (40 fl oz)
- 3 1/2 cups water
Description
A Spanish Pumpkin Soup Gets A Kick From Red Pepper Mousse.
Gourmet Magazine
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