Curry Pumpkin Soup with Sage and Ham
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
3 Tbsp butter
1 lg onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 tart apple, peeled and diced
2 cups pumpkin puree - 29 oz can
1/3 cup dry white wine
1 Tbsp dried sage
1 tsp curry powder - more or less to taste
1 bay leaf
4 cups chicken broth
2 cups water
1-1/2 tsp salt
1/4 tsp black pepper, freshly ground
2-3 cups diced ham
Instructions
- In large pot melt butter over moderate heat
- Add onion, carrot, celery, and apple, cook and stir occasionally, 10-12 minutes
- Stir in pumpkin, wine, sage, curry, and bay leaf
- Add broth, water, salt and pepper - bring to boil
- Reduce heat to simmer, partially covered for 15 minutes
- Add ham, simmer uncovered until vegetables are tender, remove bay leaf
- Garnish with toasted, salted pumpkin seeds
Cook's Note