| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 347 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 71 mg |
| Sodium | 935 mg |
Reviews
I love this soup because it’s delicious and easy. My kids love it because the popcorn is fun. I’ve made it several times; it’s one of our favorites.
What a bummer the end result was! It ended up just tasting like curry soup . With all of the exciting ingredients I had high hopes. Maybe if you increase the pumpkin & cut the curry by half you’ll have better results. Big let down for me…
This is an interesting and tasty version of pumpkin soup. The popcorn acts as a gluten-free thickener, so it’s perfect for anyone who’s gluten sensitive, and the popcorn garnish adds a lovely crunch. I used generous handfuls of popcorn for the garnish, and my guinea pigs ….uh, my family ……scarfed it right down.
I’m giving it 4 stars instead of 5 only because the soup took longer to cook than the recipe says. The leeks and popcorn did not become tender in fifteen minutes. In fact it took nearly an hour. Perhaps the recipe should have said ‘boil’ rather than ‘simmer’? It was still delicious and suitable for weekends when cooking time won’t be an issue.