Instructions: 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, saute 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, puree until smooth (or strain solids, place in a blender, puree, and add back to liquid). Heat through. Season with salt and pepper to taste.

This recipe yields 10 to 12 servings.

Wine Recommendtion: The obvious choice may not be so obvious; an apple wine. German gourmands have known this secret for years - shouldn"t you?

Beer Recommendation: A special soup deserves a special beer; try a heather ale from Scotland. The sweet, floral scent is a natural match for the apple"s perfume.

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

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