Pumpkin-Popcorn Soup

  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
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