Pumpkin Soup with Red Pepper Mousse

Ingredients

1 12-ounce 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-ounce 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
1 4- to 4 1/2-pound 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 fluid ounces)
3 1/2 cups water