Pumpkin Soup with Sage and Ham

By á-9151

This pumpkin soup is a holiday meal in a bowl! It's the little extras that make it special - tart apple, white wine, sage and a generous portion of diced ham.

Ingredients

• 1 . 3 tablespoons butter
• 2 . 1 onion, chopped
• 3 . 1 carrot, chopped
• 4 . 1 rib celery, chopped
• 5 . 1/2 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch dice
• 6 . 2 cups canned pumpkin purée
• 7 . 1/3 cup dry white wine
• 8 . 1 tablespoon dried sage
• 9 . 1 bay leaf
• 10 . 3 1/2 cups water
• 11 . 2 1/2 cups canned low-sodium chicken broth or homemade stock
• 12 . 1 1/2 teaspoons salt
• 13 . 1/4 teaspoon fresh-ground black pepper
• 14.1 1/2 pounds piece of ham, cut into 1/4-inch dice

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1. In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes.

2. Stir in the pumpkin purée, wine, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender, about 5 minutes longer. Remove the bay leaf.