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Pumpkin Soup with Sage & Ham

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.

Serves 4

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