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.”
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.

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