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Roasted Apple and Pumpkin Bisque




Source of Recipe


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1 quart heavy cream, plus more for serving
2 cups water
2 cups apple juice or cider
1/4 cup honey
1/2 cup sugar
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 teaspoon allspice
Salt, to taste
1 1/2 pounds canned pumpkin
2 cups chopped roasted apples (see note)

Bring cream, water and juice to a light boil over medium-high heat. Add honey, sugar, cinnamon, nutmeg, allspice and salt. Stir until completely incorporated. Reduce heat to medium. Gradually stir in pumpkin; cook 5 minutes. Add roasted apples and cook until heated through. Serve with cream.

Makes 8 servings.
Note: To roast apples, peel, core and seed 1 pound apples (about 3 medium apples). Cut into thick slices and place on an ungreased cookie sheet. Roast at 375 to 400 degrees until tender but not mushy, 15 to 20 minutes.

Approximate values per serving: 583 calories, 45 g fat, 163 mg cholesterol, 4 g protein, 47 g carbohydrates, 4 g fiber, 54 mg sodium, 67 percent calories from fat.