Q1: Can you really put popcorn in a soup? What does it do?

Yes! It is a brilliant and creative culinary trick. When you simmer plain, popped popcorn in a liquid like a soup broth, the fluffy, white, starchy part of the corn dissolves and breaks down. This acts as a fantastic, all-natural, and gluten-free thickener , which gives the final, puréed soup an incredibly smooth, creamy, and velvety texture, along with a very subtle, sweet corn flavor.

Q2: What is the best kind of popcorn to use for this recipe?

It is very important to use plain, unbuttered, and unsalted popped popcorn. The absolute best and easiest way to make this is with an air popper . If you don't have one, you can make it on the stovetop in a pot with just a tiny bit of neutral oil. Avoid using microwave popcorn, as it is almost always flavored with butter and a large amount of salt.

Q3: Can I make this soup ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second day. You can prepare the entire soup and store it in the refrigerator for up to 3 days. Just be sure to store your popcorn garnish separately in an airtight bag at room temperature so that it stays perfectly crispy.

Q4: What is the best way to clean leeks so my soup isn't gritty?

Leeks are notorious for trapping sandy grit between their many layers. The foolproof method is to first trim off the tough, dark green tops and the root end. Then, slice the leek in half lengthwise . You can then fan the layers of each half open under cold running water to rinse away any and all of the hidden dirt before you slice them.

Q5: Can I use a regular, countertop blender instead of an immersion blender?

Of course! Just be sure to do it safely. Hot liquids expand rapidly in a blender, which can create a dangerous pressure buildup and cause the lid to blow off. To blend hot soup safely, never fill your blender more than halfway full . You will need to blend this soup in two or three batches . It is also crucial to remove the small center cap from your blender lid and to cover the opening with a folded kitchen towel to allow the hot steam to escape.

The Best Creamy Pumpkin Soup (with a Secret Popcorn Trick!)

A creative and unique recipe for a creamy pumpkin soup that is thickened with popcorn. This savory soup features a flavor base of sautéed leeks, garlic, and fresh ginger, seasoned with curry powder. Plain popped popcorn is simmered in a mixture of chicken stock, pumpkin puree, and heavy cream until it dissolves and creates a thick, creamy consistency. The soup is then pureed until smooth with a blender and finished with a bright splash of lime juice. It’s served garnished with the remaining popcorn.

Author: Evelyn

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 (4 cups) chicken stock
1 cup canned pumpkin puree
1/2 cup heavy cream
Juice of 1 lime (about 2 tablespoons)
Kosher salt

Instructions

In a medium saucepan or Dutch oven, melt the butter over medium heat. Add the leeks and cook for about 5 minutes, until wilted.
Add the garlic, ginger, and curry powder. Cook, stirring, for about 1 minute until fragrant.
Add 2 cups of the popcorn and toss to coat in the butter and aromatics.
Pour in the chicken stock, pumpkin puree, and heavy cream. Bring the mixture to a simmer.
Cook for about 15 minutes, until the leeks are very tender and the popcorn has mostly dissolved.
Using a hand blender or in batches in a countertop blender, puree the soup until smooth.
Stir in the lime juice and season with salt to taste. If the soup is too thick, you can thin it with up to 1/2 cup of water.
Serve the soup in individual bowls, garnished with the remaining 1/2 cup of popcorn.

Notes

This recipe uses plain, unbuttered, unsalted popcorn as a unique and effective gluten-free thickening agent.
It is important to rinse sliced leeks well to remove any grit that can be trapped between their layers.
An immersion (hand) blender is a convenient tool for pureeing the soup directly in the pot. Be careful when blending hot liquids in a countertop blender.
For a vegetarian version, substitute the chicken stock with vegetable stock.

Find it online: https://cookupjoy.com/pumpkin-soup/