Pumpkin Soup with Curry and Popcorn

Ingredients:

• 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

Preparation:

1. 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.
2. 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.