Grill-Roasted Apple and Pumpkin Bisque

This hot, velvety bisque makes a wonderfully warming welcome in cold weather.

2 Granny Smith apples, halved and cored (peel on)
1 ribs celery, diced
1 small onion, diced
1 small carrot, diced
1/2 cup butter (1 stick)
1 quart apple cider
1 can (15 ounces) pumpkin
1 quart heavy cream
1 teaspoon ground nutmeg
1-1/2 teaspoons ground allspice
Salt and pepper

Place apple halves cut side down on cooking grate. Grill about 10 to 15 minutes until browned and skins pop slightly off and are easily removed, turning once halfway through grilling time. Let cool, remove skins, and chop into large pieces.

In a large saucepan, sauté celery, onions, and carrots in butter for 10 minutes or until onion is translucent. Add apples and cider. Simmer 5 to 10 minutes, until vegetables are soft. Stir in pumpkin and cream. Return to a simmer. Stir in nutmeg and allspice.

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

Makes 10 to 12 servings.