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Butternut/Pumpkin: Pumpkin Soup with Sage & Ham

Source of Recipe

Quick From Scratch - Herbs


List of Ingredients

3 tablespoons butter
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 Granny Smith apple
peeled, cored, cut 1/2" dice
2 cups canned pumpkin puree
1/3 cup dry white wine
1 tablespoon dried sage
1 bay leaf
3 1/2 cups water
2 1/2 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 1/2 pounds ham, cut in 1/4" dice


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. Serves 4.