Pumpkin Popcorn Soup
Warm, creamy, and full of fall flavor, this pumpkin soup gets an unexpected (and delightful) crunch from freshly popped popcorn. Chef Geoffrey Zakarian’s playful twist adds texture and a little fun to your spoon—comfort food with character.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp cayenne (optional)
1 (15 oz) can pumpkin purée
3 cups vegetable or chicken broth
½ cup heavy cream
Salt and black pepper to taste
2 cups popped popcorn (plain or lightly salted), for topping
Instructions
In a pot, melt butter over medium heat. Add onion and garlic, cook until soft, about 5 minutes.
Stir in ginger, cinnamon, and cayenne. Cook for 1 minute until fragrant.
Add pumpkin purée and broth. Stir well and bring to a simmer. Cook for 10–15 minutes.
Stir in cream and season with salt and pepper. Blend with an immersion blender until smooth (or carefully use a regular blender).
Ladle into bowls and top with a generous handful of popcorn just before serving.
Nutrition
- Calories: 280
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
Find it online: https://thecomfortspoon.com/pumpkin-popcorn-soup/