- 3 tablespoons butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 rib celery, chopped
- 1/2 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch dice
- 2 cups canned pumpkin puree (from one 29-ounce can)
- 1/3 cup dry white wine
- 1 tablespoon dried sage
- 1 bay leaf
- 3 1/2 cups water
- 2 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 1/2-pound piece of ham, cut into 1/4-inch dice
How to make this recipe
- 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.
- 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.
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.