Pumpkin cream soup with curry and popcorn

soups 527 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

1 tbsp. pumpkin puree 1/2 tbsp. heavy cream 3 tbsp. l. (45g) butter 2 medium leeks (white and light green parts), chop thinly and rinse well 2 garlic cloves, chopped 1 tbsp. l. chopped peeled fresh ginger 2 tsp curry powder 2.5 tbsp popcorn without additives 1 l. chicken broth Juice of 1 lime

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.
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).
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

1 tbsp. pumpkin puree 1/2 tbsp. heavy cream 3 tbsp. l. (45g) butter 2 medium leeks (white and light green parts), chop thinly and rinse well 2 garlic cloves, chopped 1 tbsp. l. chopped peeled fresh ginger 2 tsp curry powder 2.5 tbsp popcorn without additives 1 l. chicken broth Juice of 1 lime

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.
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).
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.