Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche

Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

I'm in love with Bobby Flay right now. We went to Mesa Grill in Vegas a few weeks ago and OMG! Everything was spectacular. I haven't tried this soup yet but I will as soon as the weather gets a little cooler here. I'm posting here so I don't lose the recipe.

Ingredients Nutrition


  1. Heat butter in a medium stockpot over medium heat.
  2. Add the onions, garlic, carrots and celery and cook until soft.
  3. Add the water and bring to a boil.
  4. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth.
  5. Bring to a simmer and add 1/4 Teaspoon cinnamon, spices, honey and chipotle.
  6. Cook for 15 to 20 minutes.
  7. Add water, if the soup is too thick.
  8. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
  9. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
  10. Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.


Most Helpful

Saw Bobby on the CBS Sunday Morning Show with this recipe . the quantity of stock to pumpkin is off . Bobby used 3 cups pumpkin to 4 cups stock. Also for those that do not know what Chipotle puree is, it's just Chipotle in adobo thats blended. I made this today and added the 2 tsp chipotles and found I like it spicier so added more Igt depends on everyones own heat factor.

CunSwim November 22, 2010

Yes, I am a big Bobby Flay fan, too! This is wonderful! And very healthy! I used 1.5tsp chipotles (2) & wished I had only used 1. So I added more stock & sour cream. Everyone loved it except THE PICKY ONE who thought it was too hot. Made for My 3 Chefs 11/08.

Elmotoo November 29, 2008

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