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

Instructions

1. In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.
2. Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.
3. Puree the soup with a hand blender or in batches in a countertop 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.
4. Photograph by David Malosh