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, which tastes just 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.
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.
- 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
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
526 calories; 18g total fat; 113mg cholesterol; 2926mg sodium; 46g carbohydrates; 13g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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