Pumpkin & Ham Soup

Pumpkin & Ham Soup

1 Tbs olive oil
1 onion, chopped
3.carrots, chopped
2 celery stalks, chopped
1/2 Granny Smith apple, chopped
2 garlic cloves, chopped
1/2 tsp fresh sage, chopped
1/2 tsp fresh rosemary, chopped
1 cup dry white wine
4 cups chicken stock
2 cups water
1-29oz can pumpkin purée
1 1/2 cups cooked ham, chopped
2 tsp SplenDishes House Seasoning
1 tsp SplenDishes Pumpkin Pie Blend
1/2 tsp red pepper flakes

In a large soup pot, sauté onion, carrots, celery, apple, garlic, thyme and rosemary in olive oil, until onion is translucent.
Season with House Seasoning, Pumpkin Pie Blend and red pepper flakes.  Stir in wine, pumpkin purée, water and stock.  Bring to boil, then simmer for 1 hour.
Add ham and simmer another 30 minutes. Re-season to taste.
Garnish with fried sage leaves.

pumpkin and ham soup

Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.

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