January 11, 2011

Pumpkin Soup from Mesa Grill

My husband and I took a work trip to Las Vegas a few years agoMY goal for the trip was to try as many Food Network chefs  as possible.  On day 2, after shopping most of the morning and looking forward to a relaxing meal and drink, our first stop was lunch at  Bobby Flay's Mesa Grill, located right at Caesar's Palace. We wanted to experience as much of  the menu as we could, so we ordered one item at a time and shared.   It was one of the best dining experiences  I ever had. Bobby Flay is able to to take a recipe and give you so many layers of flavor, each distinguishable in every bite. His soups are a perfect example of how he cooks. 

BTW...the evening was spent at Emeril Lagasse's Delmonico Steakhouse at the Venetian Hotel/Casino

From Bobby Flay / Mesa Grill


  • 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


  1. Heat the 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. Reduce heat and simmer for 20 to 30 minutes. 
  4. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. 
  5. Bring to a simmer and add the 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. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

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