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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. Plus:  More Soup Recipes and Tips 

Food & Wine
May 2013

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© Matt Armedariz

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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