Pumpkin Soup with Sage and Ham

I. INGREDIENTS

1. 3 tablespoons butter
2. 1 onion, chopped
3. 1 carrot, chopped
4. 1 rib celery, chopped
5. 1/2 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch dice
6. 2 cups canned pumpkin puree
7. 1/3 cup dry white wine
8. 1 tablespoon dried sage
9. 1 bay leaf
10. 3 1/2 cups water
11. 2 1/2 cups canned low-sodium chicken broth or homemade stock
12. 1 1/2 teaspoons salt
13. 1/4 teaspoon fresh-ground black pepper
14. 1 1/2 pounds piece of ham, cut into 1/4-inch dice

II. COOKING DIRECTIONS

1. 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.
2. 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.