Geoffrey Zakarian

·     3 tablespoons unsalted butter

·      2 medium leeks (white and light green parts), thinly sliced and well rinsed

·      2 cloves garlic, chopped

·      1tablespoon chopped peeled fresh ginger

·      2 teaspoons curry powder

·      2 ½ cups plain popped popcorn

·      1 quart chicken stock

·      1 cup canned pumpkin puree

·      ½ cup heavy cream

·     Juice of 1 lime (about 2 tablespoons)

·     Kosher salt


1.    In a medium saucepan, melt the butter over medium heat. Add theleeks and cook until wilted, about 5 minutes. Add the garlic, ginger and currypowder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of thepopcorn and toss to coat in the butter.

2.    Add the stock, pumpkin and heavy cream. Bring to a simmer. Cookuntil the leeks are very tender, the popcorn has dissolved away from thekernels and the kernels are softened, about 15 minutes.

3.    Puree the soup with a hand blender or in batches in a counter top 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.

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