Pumpkin-Popcorn Soup

"The popcorn garnish gives this soup crunch-just make sure to add it at the very last minute," says Geoffrey.

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 2 medium leeks (white and light green parts), thinly sliced and well rinsed
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped peeled fresh ginger
  • 2 teaspoons curry powder
  • 2 1/2 cups plain popped popcorn
  • 1 quart chicken stock
  • 1 cup canned pumpkin puree
  • 1/2 cup heavy cream
  • Juice of 1 lime (about 2 tablespoons)
  • Kosher salt
Directions
  • In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.

  • Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.

  • Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

  • Photograph by David Malosh


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    This recipe is featured in:

    Fall Entertaining Guide