Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche

"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."
photo by a user photo by a user
Ready In:
1hr 5mins




  • Heat butter in a medium stockpot over medium heat.
  • Add the onions, garlic, carrots and celery and cook until soft.
  • Add the water and bring to a boil.
  • 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.
  • Bring to a simmer and add 1/4 Teaspoon cinnamon, spices, honey and chipotle.
  • Cook for 15 to 20 minutes.
  • Add water, if the soup is too thick.
  • Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
  • Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
  • Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. CunSwim
    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.
  2. Elmotoo
    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.


<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>
View Full Profile

Find More Recipes