What could be more traditional on Halloween than pumpkin?   Ghoulishly good . . .

In a large stock pot over medium heat, sauté, stirring occasionally, until tender
(about 10 minutes):

3 T butter
1 onion, diced
1 carrot, diced
1 rib celery, diced
1 apple, peeled, cored, and diced

Stir in and bring to a simmer:

1 can pumpkin puree
1/2 C dry white wine
1 T dried sage
1 bay leaf
1 C cream OR half & half
4 C chicken broth
1 1/2 t salt
1/4 t fresh-ground black pepper
Reduce heat and continue cooking, partially covered for 15 minutes. Puree until smooth with a stick blender or transfer in small batches to a regular blender, let cool for a few minutes (for safety’s sake!) then carefully puree til smooth. Then add:

1 1/2 cups diced HoneyBaked Ham

Cook for an additional 5 minutes. Remove bay leaf and ladle into bowls.

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