Name: Pumpkin-Popcorn Soup
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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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Pumpkin-Popcorn Soup

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