Pumpkin cream soup with curry and popcorn

soups 576 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Pumpkin cream soup with curry and popcorn
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 45 minutes
  • Calories: -
  • Difficulty: Easy
Print

Pumpkin cream soup with curry and popcorn

Ingredients

Directions

  1. In a medium saucepan, melt the butter. Add the leeks and cook for about 5 minutes. Add garlic, ginger and curry powder and cook, stirring occasionally, for about 1 minute. before the aroma appears. Add 2 tbsp. popcorn and mix thoroughly.
  2. Add broth, pumpkin and heavy cream. Bring to a boil. Cook until the leeks are very tender and the popcorn has separated from the kernels (about 15 minutes).
  3. Purée the soup with a hand blender or food processor. Add lime juice and salt to taste. Top up with half a glass of water if required. Serve in soup bowls with leftover popcorn as a garnish and dosa pancakes.

Pumpkin cream soup with curry and popcorn



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 45 minutes
  • Calories: -
  • Difficulty: Easy

Pumpkin cream soup with curry and popcorn

Ingredients

Directions

  1. In a medium saucepan, melt the butter. Add the leeks and cook for about 5 minutes. Add garlic, ginger and curry powder and cook, stirring occasionally, for about 1 minute. before the aroma appears. Add 2 tbsp. popcorn and mix thoroughly.
  2. Add broth, pumpkin and heavy cream. Bring to a boil. Cook until the leeks are very tender and the popcorn has separated from the kernels (about 15 minutes).
  3. Purée the soup with a hand blender or food processor. Add lime juice and salt to taste. Top up with half a glass of water if required. Serve in soup bowls with leftover popcorn as a garnish and dosa pancakes.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.