May 2, 2008

Grill-Roasted Apple and Pumpkin Bisque Recipe by Jamie Purviance

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Serves: 10 to 12 // Prep time: 15 minutes | Grilling time: 10 to 15 minutes

Grocery List

Fresh Produce

  • 1 carrots
  • 1 rib celery
  • 2 Granny Smith apples
  • 1 white or yellow onions

Oil and Spices

  • .25 tsp freshly ground black pepper
  • 1.5 tsp ground allspice
  • 1 tsp ground nutmeg
  • .5 tsp kosher salt


  • 1 qt heavy whipping cream
  • .5 cups unsalted butter


  • 1 qt apple cider
  • 1 cans pumpkins (each 15 oz)


  • 2 Granny Smith apples, halved and cored
  • ½ cup (1 stick) unsalted butter
  • 1 rib celery, diced
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 quart apple cider
  • 1 can (15 ounces) pumpkin
  • 1 quart heavy whipping cream
  • 1½ teaspoons ground allspice
  • 1 teaspoon ground nutmeg
  • Kosher salt
  • Freshly ground black pepper


  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. Brush the cooking grates clean. Grill the apple halves, cut sides down, over direct medium heat, with the lid closed as much as possible, until nicely browned and the skins start to pop off, 10 to 15 minutes, turning once. Remove from the grill, let cool, remove the skins, and chop into large pieces.

  3. In a large saucepan over medium heat, warm the butter and sauté the celery, onion, and carrot until the onion is translucent, about 10 minutes. Add the apples and cider. Simmer until the vegetables are soft, 5 to 10 minutes. Stir in the pumpkin and cream; return to a simmer and then add the allspice and nutmeg.

  4. Using a hand blender, puree until smooth (or strain the solids, place the solids in a blender, puree, and add back to the liquid). Heat through. Season with salt and pepper.

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Grill-Roasted Apple and Pumpkin Bisque