Stirring the Pot: Pumpkin Popcorn Soup 🍿🍂
An excellent addition to your fall soup rotation
October 27, 2025
Hi, everyone!
This Pumpkin Popcorn Soup is one of my favorites. It has the same velvety quality as a classic butternut squash soup, but with a little twist if you’re looking for something unique yet just as simple to prepare. The popcorn doesn’t just add flavor; it naturally thickens the soup, giving it beautiful body without the need for too much cream. If you’d like to make it dairy-free, olive oil and coconut milk work perfectly in place of the butter and cream while keeping that smooth, luxurious texture.
Before you begin, take your time to clean the leeks thoroughly - since they grow in layers, sand and soil often get trapped between the folds. Slice them lengthwise, then rinse under running water to remove any hidden grit. It’s a simple step that makes a big difference in the finished dish. I’ve included a step-by-step guide for cleaning leeks below. Serve this soup on its own or as an elegant start to a fall dinner. It’s delicious, a little unexpected, and exactly what you want on a crisp autumn day.
Pumpkin Popcorn Soup
INGREDIENTS
Serves 4
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
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.
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.
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.
Pro Tips for Cleaning Leeks
Trim the root end but keep it intact so the leek holds together. Cut off and reserve the dark green, leafy tops for making stock.
Cut the leek in half lengthwise, from the top down to the root. Keeping the root attached will hold the layers together for easier washing.
Place the leeks in a large bowl of cold water, or hold them under cold running water. Separate the layers with your fingers and let the water wash the dirt and sand out. Drain and pat dry.
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