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Butter Pecan Pumpkin Soup

Butter Pecan Pumpkin Soup


  • 2 cups BLUE BUNNY® 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

Prep Time:

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Fight the chill in the air with a bowl of this rich, savory pumpkin soup. BLUE BUNNY® 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.

Recipe courtesy of BLUE BUNNY®.

(See video “how to” below.)


  1. 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.
  2. Add the remaining ingredients and bring to a boil, stirring to incorporate the pumpkin and simmer for a few hours.