Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad
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- Recipe categories: Meat, Fruit, Pear, Vegetables, Pumpkin, Dairy, Shallot, Carrot,
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Total Reviews: 34
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By robyn_heely_6158445
Denver, CO
on October 01, 2006
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The touch of chipoltle and honey is perfect in this fabulous and easy to make soup.
By rexluv_3814117
Union, NJ
on September 21, 2005
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I was thoroughly disappointed with this recipe. The soup came out too thin. I think the recipe calls for too much water. The seasoning totally overwhelms the flavor of the pumpkin.
By misscamacho_1855901
Honolulu, HI
on January 11, 2005
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I absolutely love this recipe. It doesn't have to be November to make this great and wonderful recipe. Thanks Bobby! Love it!
By cheryl_kaplan_1...
Mercer Island, WA
on November 20, 2004
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I had this wonderfully rich soup at the MESA Grill in Las Vegas. Bobby Flay was in the restaurant and even stopped by for a photo. The soup was such a winner that I will be making it for Thanksgiving. I especially like the topping, which also included a couple of pomegranate fruit sections which were very tasty since they were warm. The recipe calls for canella, what is the common name for this ingredient?