Maple Pumpkin Soup with Ham and Sage

This comforting soup is delicious for the holidays, but so easy to prepare that it’s perfect for busy weeknight dinners too.


  • 3 tbsp butter
  • 2 cups Kentucky Legend Quarter Sliced Ham Brown Sugar, diced
  • 1 onion, diced
  • 1/4 cup thinly sliced fresh sage
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 2 tbsp all-purpose flour
  • 4 cups vegetable broth
  • 1 can (28 oz) pure pumpkin purée
  • 1 can (14 oz) evaporated milk
  • 3 tbsp maple syrup
  • 1 tbsp cider vinegar
  • 1/2 tsp each salt and pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground nutmeg


  1. Melt butter in large saucepan set over medium-high heat; cook ham, onion, sage, garlic and ginger for 4 to 6 minutes or until ham is starting to brown and onions are softened. Reduce heat to medium. Sprinkle flour over top; cook, stirring, for about 2 minutes or until smooth.
  2. Slowly stir in broth until well combined; bring to boil. Stir in pumpkin and evaporated milk; return to boil. Reduce heat to medium-low; cook for 10 to 15 minutes or until fragrant.
  3. Stir in maple syrup, vinegar, salt, pepper, cayenne and nutmeg.


Tip: Garnish with finely chopped chives, parsley or green onions.


prep time
20 MIN
total time
45 MIN
6 to 8