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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made a "quicky" version from one of his television shows, no aromatic vegs and 4c stock but otherwise about as listed here. Pretty spicy with 2T of chipotle puree so maybe start with one and taste before adding the other.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

thought you would be interested....the recipe was shown by bobby on the CBS Sunday Morning show today, and he indicated that his recipe uses 3 cups of pumpkin puree, 4 cups of chicken stock or water, and everything else the same. So, possibly some of the comments that have been made have helped alter the recipe. I am going to make it for thanksgiving using the revised version. He also added 2 T maple syrup in this version.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Overall, I really loved the complex flavors of this soup. I took the advice of several reviewers and cut the liquid back to 4 cups. Even with that adjustment, it was still a bit runny, so I let it simmer down... I think I would use 3 3/4 cups liquid next time, and that would serve 3 people (or 4 as a smaller portion. The salad is also amazing. The closest thing I could find to chipotle puree was chipotle paste with adobo, and that worked well, as did subbing bacon for pancetta. If I were to make this again, I would puree the veggies into the broth, and possibly double it with my adjustments so that I could have enough for six portions.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This gets 4 stars with my adjustments, otherwise 2. I wish people who did not actually make the recipe wouldn't rate it. I added 1/4 of a chipotle in adobo (seeded after the liquid. I could have added more. I used chicken broth and water combo. I salted at the end of the 20 minutes. Then I used my emersion blender to blend the veges into the broth. Added the pumpkin and it was still very, very liquidy. I want to try double pumpkin. I added spices in recipe and pasilla chili powder (Mexican market to bring the spice up. I let it reduce to a consistency I liked, like 20 more mins. Took off the heat and added sour cream, I'd like to try Mexican crema fresca which is sweet.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great soup! For a previous reviewer, canela (not spelled canella as in the recipe is the Spanish word for cinnamon, so either buy the cinnamon found in the Mexican section of your market, or if in an area where that is not an option, just regular cinnamon will do. :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We were on vacation and went to Mesa Grill for our most wonderful dining experience. This pumpkin soup was awesome. We could not wait to get home to attempt making this delicious dish. Thanks Bobby.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Like several others have mentioned, I also added the veggies back in and pureed (always looking for ways to get veggies into the kiddos. I didn't have chipotles so I just used green chilis. After stepping out of the house and coming back in it almost smelled Indian so I decided to add some Garam Masala---it was delicious! Not a recipe I will be making very often, but I would certainly make it again when I have more roasted pumpkin.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was just at Bibby's Mesa Grill in Las Vegas and had this soup and it was absolutely wonderful...once I got home I searched for the recipe and glad that Food Network had it in print...I reviewed the recipe and have all of the ingredients and what I dont have I can get them in my state. Looking forward to making it. Thank you Bobby for coming up with a great flavored soup, I would love to cook with you and as good as you.

Theresa
Bloomington, MN

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I recently had this soup at Mesa in NYC. It was the BEST thing I've ever eaten. I can not wait to try to duplicate it at home. I know that it won't be the exact same, I don't have the same ambience at home, nor do I have the wonderful wait staff that did nothing but fawn over my (NEW husband and I, and made it a completely wonderful experience.... but am willing to give it a good try.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a Bobby Flay fan. I admire his creativity and talent; love his cooking; watch the Food Network. But this recipe is a letdown. Where on the Gulf Coast of Florida am I supposed to get Chipolte puree? There are no Mexican markets here. I don't even know what it is and the grocers here certainly don't--I went to three of them. Finally, I purchased canned chipotles in adobo, rinsed the sauce off a few peppers and pureed them in the food processor. Then, I had to guess how much of this substitution to use. The resulting pureed bits of pepper skin and seeds floating in the soup detracted from the creamy consistency that we strained out all those sauteed vegetables to achieve and the pepper taste was hot, but thin on flavor. And what in the wild world of sports is Canella? That was another wild goose chase. If you want two different kinds of Cinnamon, just say so and please offer a clue as to where to find them. I googled to learn about Canella, but that didn't solve where to find it. I ended up purchasing Badia brand cinnamon. Overall, the flavor of this soup was delicious, but I wouldn't say 5 stars, probably because I did not have those two ingredients exactly corrrect. Also, the soup was thin. I suspect the strained vegetables should have been pureed and returned to the pot, else the water measurement is off because I was very careful to follow the directions exactly. This recipe needs to be reviewed and edited. I see that many of us had trouble with it.