Pumpkin Soup with Curry and Popcorn
Votes: 4
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pumpkin soup with curry and popcorn - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 3 tbsp (45 g) butter
- 2 medium leeks (white and light green parts), thinly sliced and washed well
- 2 cloves garlic, chopped
- 1 tbsp chopped peeled fresh ginger
- 2 tsp curry powder
- 2.5 cups plain popcorn
- 1 liter of chicken broth
- Juice of 1 lime
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Recipes with similar ingredients: pumpkin puree, cream, leeks, garlic, ginger root, lime juice, curry, popcorn
Cooking the dish according to the recipe:
- In a medium saucepan, melt the butter. Add the leeks and cook for about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring, for about 1 minute, until fragrant. Add 2 cups of popcorn and stir thoroughly.
- Add the broth, pumpkin, and heavy cream. Bring to a boil. Cook until the leeks are very tender and the popcorn has pulled away from the kernels (about 15 minutes).
Puree the soup with a hand blender or food processor. Add lime juice and salt to taste. If needed, add half a cup of water. Serve in soup bowls with the remaining popcorn for garnish. dosa pancakes.
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