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Pumpkin Popcorn Soup

Pumpkin Popcorn Soup

3 tablespoons unsalted butter
2 medium leeks, thinly sliced
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
1. Melt butter in medium saucepan. Add the leeks and garlic in the melted butter and saute, stirring regularly, until soft and wilted, about 10 minutes. Add ginger and curry powder to the leeks and cook for about 1 minute. Add the popcorn to this mixture until well-coated.
2. Add the chicken stock, pumpkin and heavy cream. Simmer for another 15 minutes or until both the leeks and the popcorn are soft.
3. Puree in food processor until smooth. Add lime juice and additional seasoning if needed.
4. When serving add popcorn to individual bowls of soup as garnish.


Pumpkin Popcorn Soup
Nutrition Information
Pumpkin Popcorn Soup
Serving Size:
Amount Per Serving
Calories 1002.43
Calories from Fat 718.20
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 362%
Vitamin C 72%
Calcium 18%
Iron 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
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Did you know...

  • There are 26 calories in 3.5 ounces (100 grams) of pumpkin.
  • Pumpkins are packed with nutrients, especially vitamin A ( 3.5 ounces contain 100% of the recommended daily value). Pumpkins also have moderate amounts of many other important compounds, including copper, iron, B vitamins, folate, vitamin E, phosphorous and magnesium.
  • Pumpkin has been connected to a number of health benefits, such as the ability to reduce cancer, improve vision, protect cardiovascular health, boost immunity, increase fertility, improve bone mineral density, and aid weight loss, among others.