Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad

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Everyone I've served this to just loves it! I use chicken broth, but reduce the amount. Also reduce the chipotles. And I drizzle the finished product with either pumpkin seed or walnut oil, as well as the creme fraiche and pepitas.

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Every year I try a different Pumpkin or Squash soup . I have not been successful at finding one we liked until I saw this soup on your Iron Chef battle with Michael Simon for Thanksgiving. I did this recipe and it was a huge success. Thank you for sharing it with us. Great flavors and taste.

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With a tiny bit of tweaking, it's one of the best soups on the planet. Cut the broth way down (I start out with 4-5 cups and then add more back in after it's finished, because as the recipe is written the soup comes out too thin and has a diluted taste. I also add a bit more cinnamon. Other than those easily fixed things, way to go, Bobby! We've made this soup for holidays for the last several years, and it's a tradition that will continue.

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Outstanding flavors, but agree with some other reviewers, the recipe as published produces a very thin soup consistency. I added half again the amount of pumpkin puree and that made a pleasantly thick soup.

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Soup is delicious, you need to use a large can of pumpkin puree, add a cup of water, and I used a cup of half and half instead of the sour cream. Soup has a great smoky flavor to it, so be careful with the chipotle.

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This soup recipe was very disappointing. My first mistake was to not read the reviews. I saw an average of 5 stars and Bobby Flay, and thought I couldn't go wrong. The ratios were way off, which ruined the consistency and visual appeal, and diluted the flavors. When the soup turned out very watery, we added more pumpkin puree and more spices, and then simmered it down for a long while, but it was still too watery. Honestly, I don't understand why so many rated it so highly when it needed so much alteration! If we try it again, we will follow other reviewers suggestions to cut the water to 4 cups and puree the vegetables into the broth.

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I tried this soup at Mesa Grill and I am in love with it. Can you guys tell me where you were able to buy the chipotle puree (or do I just blend up some chipotles, fresh nutmeg, mexican cinammon/ canella? I am hoping to cook it for thanksgiving!!
Thanks,
Nysasha

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Delicious soup! I love thicker soups, so I took heed of the other reviews and used 3 cups of pumpkin puree and 3 3/4 cups of stock. I also used an immersion blender to puree the carrot, celery and onion. Amazing results! Everyone loved it and we plan to make it again for Thanksgiving!

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This soup was fabulous. Exceeded all my expectations, and so easy. Could have stopped before adding the cream and still been great. Like others, i just used an immersion blender to puree in the aromatics instead of straining them out. You have to just eyeball it and if the soup is too thick, add more liquid.

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I had the pumpkin soup at Bar Americain and was tempted to order a container to-go! It's heavenly. I also saw Bobby make this on tv for the holidays and will make some of the adjustments that were suggested.
This soup is the definition of heartwarming...really, look it up in the dictionary! :-}