Pumpkin-Popcorn Soup
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.
Prep Time:
Cook Time:
Total Time:
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.
Source: foodnetwork.com
