STREAMING NOW: Tia Mowry At Home

Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1hr 5mins

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a