Blue Bunny


Blue Bunny®
Butter Pecan
Pumpkin Soup

Fight the chill in the air with a bowl of this rich, savory pumpkin soup. Blue Bunny® Premium Butter Pecan ice cream simmers with pureed pumpkin, sautéed onion, ginger and chicken stock to make a soup that'll have everyone asking for seconds.
Difficulty: Easy
Makes: 4 to 6 servings


  • 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.
Blue Bunny®
Butter Pecan
Pumpkin Soup
Pin It
Used in this recipe:
Premium Ice Cream
Butter Pecan

Butter pecan ice cream with pecans.  

Ratings and Reviews
(3 Total Ratings)
This Recipe's Average Rating

Reviewed By: gg0404
11/12/2008 9:07:56 AM
This is the best pumpkin soup I have ever eaten!

Reviewed By: GOOD EATS
11/17/2007 2:40:23 PM
wow!!!!!!!!!!!!!!!!!!!! good eats. thank you.

Rate This Recipe Back To Recipes