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Blue Bunny®
Butter Pecan
Pumpkin Soup |
2 cups Blue Bunny® Premium Butter Pecan ice cream
3 tablespoons butter
1/2 medium onion, finely chopped
1 1/2 tablespoons all-purpose flour
3 tablespoons ground ginger
4 cups chicken stock
2 cups canned pureed pumpkin (not pie filling)
Salt and freshly ground pepper to taste
Heat the butter in a pot over medium heat and sauté the onion until tender but not brown. Stir in the flour and ginger and cook for 3 minutes. Add the remaining ingredients and bring to a boil, stirring to incorporate the pumpkin and simmer for a few hours.
Serves 4 to 6. |
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This Recipe's Average Rating |
| (3 Total Ratings) |
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Reviewed By: gg0404 |
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| 11/12/2008 9:07:56 AM |
| This is the best pumpkin soup I have ever eaten! |
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Reviewed By: GOOD EATS |
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| 11/17/2007 2:40:23 PM |
| wow!!!!!!!!!!!!!!!!!!!! good eats. thank you. |
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