In a large stock pot over medium heat sauté, stirring occasionally, until tender
(about 10 minutes):
3 tablespoons butter
1 onion, diced
1 carrot, diced
1 rib celery, diced
1/ small Granny Smith apple, peeled, cored, and diced
Stir in and bring to a simmer:
1 can pumpkin puree
1/2 cup dry white wine
1 tablespoon dried sage
1 bay leaf
2 cups water
3 cups chicken broth
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
Reduce heat and continue cooking, partially covered for 15 minutes. Then add:
1 1/2 cups diced HoneyBaked Ham
Cook for an additional 5 minutes. Remove Bay leaf and ladle into bowls.
