Pumpkin curry soup with popcorn – a detailed recipe cooking. 
Photo of the dish:David Maloche Time: 45 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. pumpkin puree
- 1/2 tbsp. fat cream
- 3 tbsp. l (45 gr.) Butter
- 2 medium leeks (white and light green parts), thin chop and rinse well
- 2 cloves of garlic, chopped
- 1 tbsp. l chopped peeled fresh ginger
- 2 tsp curry powder
- 2.5 tbsp. popcorn without additives
- 1 liter chicken broth
- 1 lime juice
Recipes with similar ingredients: pumpkin puree, cream, leek, garlic, ginger root, lime juice, curry, popcorn
Recipe preparation:
- In a medium saucepan, melt the butter. Add leek and fry for about 5 minutes. Add garlic, ginger and powder curry and cook, stirring, about 1 min. before the aroma. Add 2 tbsp. popcorn and mix thoroughly.
- Add the broth, pumpkin and fat cream. Bring to a boil. Cook until leek is very tender and popcorn will separate from the kernels (about 15 minutes) .Puree soup with a hand blender or in a combine. Add to lime juice and salt to taste. If a required, add half a glass of water. Serve in soup bowls with the remaining popcorn as a decoration, and dosa pancakes.
