Monday, October 17, 2016

Pumpkin-Popcorn Soup

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There are several things I love about this soup. There are very little ingredients and very little time consuming steps. It would work great as a bowl of soup or as a starter served in shot glasses topped with popcorn. I just love the simple flavor and how silky smooth it comes out. This will be a repeat in my book for sure!

If you are not familiar with leeks they look like this:

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Be sure you wash them really good because dirt can sneak in between each of the leaves.

Pumpkin-Popcorn Soup

(Adapted from Geoffrey Zakarian)


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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


In a medium saucepan, melt the butter over medium heat.


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Add the leeks and cook until wilted, about 5 minutes.


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Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute.


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Add 2 cups of the popcorn and toss to coat in the butter.


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Add the stock, pumpkin and heavy cream.


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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.


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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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