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1
Puree peppers, oil, vinegar, paprika, and salt in a blender or food processor until very smooth.
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2
Sprinkle gelatin over water in a 1-quart heavy saucepan and let stand 2 minutes to soften.
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3
Heat mixture over low heat, stirring, just until gelatin is dissolved.
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4
Remove from heat and whisk in pepper puree 1 tablespoon at a time.
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5
Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks.
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6
Fold in pepper mixture gently but thoroughly, then cover surface of mousse with plastic wrap and chill until set, at least 2 hours.
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7
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.
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8
Add pumpkin, salt, cumin, and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes.
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9
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.
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10
Discard bay leaf.
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11
Blend soup in batches in cleaned blender until smooth (use caution when blending hot liquids), transferring to a bowl.
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12
Just before serving, return soup to pot and reheat over low heat.
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13
Ladle soup into bowls and top each serving with 1 1/2 tablespoons mousse.
