Pumpkin Soup With Red Pepper Mousse

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
173
FAT
36%
CHOL
7%
SOD
28%

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Ingredients for 8 servings

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

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

Accompaniment: onion-rye flatbreads

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