Pumpkin Soup With Red Pepper Mousse Recipe Epicuriouscom

PUMPKIN SOUP WITH RED PEPPER MOUSSE

Steps:

• 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.

PUMPKIN SOUP

Steps:

• Put the pumpkin puree in a large saucepan, whisk in 3 cups of the stock, and bring to a simmer over medium heat. Add the cinnamon, Mexican cinnamon, allspice, cloves, honey, and maple syrup. Simmer for 15 to 20 minutes.
• Whisk in up to 1 1/2 cups more stock if the soup is too thick. Remove from the heat and whisk in the crème fraîche. Season with salt and pepper to taste.
• Ladle the soup into bowls and top each with a large dollop of the cranberry-maple crème fraîche and some of the pumpkin seeds and chives.
• Bring the cranberry juice to a boil in a small saucepan over high heat. Cook, stirring occasionally, until thickened and reduced to 1/4 cup, about 10 minutes. Remove from the heat, stir in the maple syrup and maple extract, and let cool to room temperature.
• Put the crème fraîche into a small bowl, add the cranberry mixture, and stir to combine. Season with salt. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.

PUMPKIN SOUP

Steps:

• Remove the peel and any seeds and fiber from the pumpkin and cut the flesh into pieces. The peel is extremely hard and you have to cut it away by laying the slices or chunks flat on a board, cut side down, and then pressing down with a large heavy knife to cut the skin off.
• Put the pieces in a large pan with only about 1 1/2 cups stock (it will not cover the pieces), and simmer, covered, for 15 minutes, or until the pumpkin is tender.
• Blend to a purée in the food processor, or mash it with a potato masher, and return to the pan. Add the remaining stock, the sugar, and a little salt and pepper, and cook for a few minutes more, adding water to thin the soup, if necessary.
• Serve the soup hot, and pass around the yogurt in a bowl for people to help themselves.

SPICED PUMPKIN SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
• Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.