Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche

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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.

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Ingredients

Nutrition

Directions

  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.

4 5

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.