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Recipe by Jamie Purviance

Grill-Roasted Apple and Pumpkin Bisque

  • People

    Serves 10 to 12

  • Prep Time

    15 mins

  • Grilling Time

    10 to 15 mins

  • People

    Serves 10 to 12

  • Prep Time

    15 mins

  • Grilling Time

    10 to 15 mins

the Ingredients

20151023095346 Row Sides 1
  • 3 Granny Smith apples, halved and cored
  • ½ cup / 115 grams (1 stick) unsalted butter
  • 1 medium celery rib, diced
  • 1 small yellow onion, diced
  • 1 small carrot, diced
  • 1 quart / 960 milliliters apple cider
  • 1 can (15 ounces) pumpkin
  • 1 quart / 960 milliliters heavy whipping cream
  • 1½ teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 02 Brush the cooking grates clean. Grill the apple halves, cut side down, over direct medium heat, with the lid closed, 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 dice the flesh. Set aside about one-third of the apples for garnishing the soup.
  • 03 In a large saucepan over medium heat on the stove, melt the butter. Add the celery, onion, and carrot and cook until the onion is translucent, about 10 minutes, stirring occasionally. Add the remaining apples and apple cider and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are soft, 5 to 10 minutes. Stir in the pumpkin and cream. Return to a simmer and add the allspice and nutmeg.
  • 04 Using a hand blender, puree until smooth (or strain the solids, place the solids in a blender, puree with the lid ajar, and whisk back into the liquid). Heat through, but do not boil. Season with salt and pepper. Serve in bowls, topped with the reserved apples.
Ingredients
Instructions