• Soup

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 ½ cups canned pumpkin
  • 1 15-ounce can diced tomatoes
  • 24 Sweet Heat Chili Popcorners
  • 4 cups chicken broth
  • Croutons

  • 3 tablespoons butter, melted
  • 2 tablespoons grated Parmesan
  • 2 cloves garlic, minced
  • 1 tablespoon minced parsley
  • 18 Cinema Style Popcorners


To make the soup, put the butter in to a large saucepan and melt it over low heat. Add the onion and garlic and cook for about 8 minutes, stirring often, until the onion is very soft and beginning to brown a little.

Stir in the pumpkin, tomatoes and 24 Popcorners. Increase heat to medium-high and bring the soup to a simmer. Adjust heat to maintain the simmer and let the soup cook for 20 minutes. Let cool 5 minutes.

Puree the soup until very smooth in a blender or food processor, then put it back into the saucepan and rewarm it.

While the soup is cooking, make the croutons. Preheat oven to 350 degrees F. In a small bowl, stir together the melted butter, Parmesan, garlic and parsley. Use a brush to coat the 18 Popcorners with butter and set them on a sheet pan in a single layer. Bake until lightly browned, 3-5 minutes.

Serve the soup hot, along with croutons, for eating alongside or crumbling into the soup.