Pumpkin Soup with Sage and Ham


Sage and pumpkin are a perfect pair. Add chunks of apple and ham and you have the makings of a delicious autumn soup. We use canned pumpkin here in the name of speed, but in fact it taste as good as fresh once it simmers with the vegetables and herbs. If the soup gets too thick, just stir in a little extra broth or water.

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  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 puree (from one 29-ounce can)
  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-pound piece of ham, cut into 1/4-inch dice
  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 puree, 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.

Suggested Pairing

Let a cool Sauvignon Blanc or Fumé Blanc from California bring its own combination of fruit and herbal flavors into play with the apple and sage of the soup.