Pumpkin, Sweet Potato and Peanut Soup

1 tablespoon butter
1/2 a small onion (about 1/4 cup), peeled and chopped
1 can (29 ounces) yams or sweet potatoes, drained
3 cans (14 1/2 ounces each) fat-free, reduced-sodium chicken broth
1 can (16 ounces) pure pumpkin puree*
1/2 cup smooth peanut butter
1/2 cup applesauce, regular or cinnamon
1 tablespoon grainy mustard or Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste
3/4 cup milk*

Melt butter in a heavy, 4-quart soup pot or Dutch oven over low heat while chopping onion.

Add onion to pot, raise heat to medium and cook until onion begins to soften slightly, about 3 minutes. Meanwhile, drain yams, and if they are packed in syrup, rinse gently under cold water for 15 seconds to remove excess sugar. Drain well.

In a blender or food processor fitted with a steel blade, puree yams along with 1 can of the chicken broth until yams are smooth.

Turn heat to high and add remaining broth, yam mixture, pumpkin and peanut butter. Bring to a boil, stirring until smooth. Reduce heat to medium while adding apple sauce, mustard, Worcestershire and salt and pepper to taste. Reduce heat to low and simmer about 8 to 10 minutes to let flavors develop, stirring occasionally to prevent sticking. Just before serving, remove from heat and stir in milk. Serve at once.

Pumpkin, Sweet Potato and Peanut Soup

Approximate Values Per Serving: 287 calories (32% from fat), 10 g fat (2 g saturated), trace amount cholesterol, 10 g protein, 39 g carbohydrates, 439 mg sodium

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