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
- 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.
- 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.
- Stir in maple syrup, vinegar, salt, pepper, cayenne and nutmeg.
Tip: Garnish with finely chopped chives, parsley or green onions.
6 to 8