3 tbsp. 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 tbsp. 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 tsp. salt
1/4 tsp. fresh-ground black pepper
1 1/2-pound piece of ham (cut into 1/4-inch dice)
In a large pot, melt butter over moderate heat. Add onion, carrot, celery and apple and cook, stirring occasionally, until onion is translucent, about 10 minutes. Stir in pumpkin puree, wine, sage and bay leaf. Add water, broth, salt and pepper and bring to simmer. Reduce heat and simmer, partially covered, for 15 minutes. Add ham and simmer, uncovered, until vegetables are tender, about 5 minutes longer. Remove bay leaf.