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

39 Ratings
Recipe courtesy ofBobby Flay

Yield: 4 servings

Level: Easy



  • 3 tablespoons unsalted butter
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 large carrot, peeled and coarsely chopped
  • 2 stocks celery, coarsely chopped
  • 7 cups vegetable stock, or water
  • 1 1/2 cups pumpkin puree (not flavored pie filling)
  • 1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons honey
  • 2 teaspoons chipotle puree
  • 3/4 cup creme fraiche or sour cream
  • Salt and freshly ground pepper
  • Garnish:
  • 1/2 cup toasted pumpkin seeds
  • Spinach, Pear and Pancetta Salad:
  • 4 ounces pancetta, medium dice
  • 1 small shallot, minced
  • 1/4 cup sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely chopped fresh thyme
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 10 ounces fresh spinach leaves
  • 2 Bosc pears, halved, cored and thinly sliced
  • 1 small red onion, finely sliced


  • Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. 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. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

  • For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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39 Ratings

Anonymous A.
Best soup I have ever had!! Went to Mesa Grill in Las Vegas last weekend. Had to have this again. Recipe on this website is not accurate, way too much liquid. See the link I have attached. This is the correct one. See All Reviews Post Review

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