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Pumpkin Soup with Sage and Ham

Source: Quick from Scratch - Herbs
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 4
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 tastes 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.
RECIPE INGREDIENTS
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
Pumpkin Soup with Sage and Ham Recipe at Cooking.com
DIRECTIONS
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 526
Fat. Total: 18g
Fiber: 13g
Carbohydrates, Total: 46g
Sodium: 2926mg
% Cal. from Fat: 31%
Cholesterol: 113mg
Protein: 42g
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