Iced cream of pumpkin soup (Crème de potiron glacée) from The Complete Book of Soups and Stews by Bernard Clayton

  • heavy cream
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute fresh pumpkin puree for canned, and half-and-half for light cream. Requires chilling for 2-3 hours or overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh pumpkin puree for canned, and half-and-half for light cream. Requires chilling for 2-3 hours or overnight.

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