Curry Pumpkin Soup with Sage and Ham

by Vicki BrunsvoldTastemaker in Residence

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


  1. In large pot melt butter over moderate heat
  2. Add onion, carrot, celery, and apple, cook and stir occasionally, 10-12 minutes
  3. Stir in pumpkin, wine, sage, curry, and bay leaf
  4. Add broth, water, salt and pepper - bring to boil
  5. Reduce heat to simmer, partially covered for 15 minutes
  6. Add ham, simmer uncovered until vegetables are tender, remove bay leaf
  7. Garnish with toasted, salted pumpkin seeds

Cook's Note

See Pumpkin Seed recipe