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Vernonia, Oregon

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

Nov 21, 2012 in Food Network Community Toolbox on

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'"

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