Depending on the power of your blender, you may want to strain this soup before serving to remove any stray kernels still floating around. Garnish with the popped popcorn at the very last minute, as it will dissolve as soon as it hits the hot soup.
- Yield: 4 Servings
- 3 tablespoons unsalted butter
- 2 medium leeks (white and light green parts), well rinsed and thinly sliced (about 1 cup)
- 2 garlic cloves, chopped
- 1 tablespoon chopped peeled fresh ginger
- 2 teaspoons curry powder
- 2½ cups popped plain popcorn
- 1 quart chicken stock
- 1 cup canned pumpkin puree
- ½ cup heavy cream
- 1 lime juice (about 2 tablespoons)
- Kosher salt
How to Make It
- 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 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 cream. Bring to a simmer. Cook until the leeks are very tender and the popcorn has dissolved away from the kernels and the kernels are softened, about 20 minutes. The soup should have reduced by about one third.
- 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. Serve in individual bowls with the remaining popcorn as a garnish.