Pumpkin-Sweet Potato Bisque

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 chicken broth
1 can (16 ounces) pumpkin puree*
1/2 cup smooth peanut butter
1/2 cup unsweetened applesauce*
1 tablespoon grainy mustard or Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste
3/4 cup milk*
Croutons and sour cream, optional garnish

Melt butter in a 4 1/2-quart Dutch oven or soup pot over low heat. Peel and coarsely chop onios, addin to pot as you go. Raise heat to medium and cook until onions begin to soften slightly, about 3 minutes. Meanwhile, drain yams, and if packed in syrup, rinse gently under cold water for 15 seconds to remove excess sugar.

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

Raise heat to high, add remaining broth, yam mixture, pumpkin and peanut butter. Stir until smooth, cover and bring to a boil. Reduce heat to medium. Add apple sauce, mustard, Worcestershire and salt and pepper to taste. Reduce heat to low and simmer about 8 to 10 minutes to develop flavor, stirring occasionally to prevent sticking.

Just before serving, stir in milk. Remove from the heat and serve at once, garnished with croutons and sour cream, if desired.

Pumpkin-Sweet Potato Bisque

Most of these ingredients can be stored for months in your pantry. If you don't have applesauce, leave it out. If the only mustard you have is the yellow hot dog kind, leave it out, too.

Pumpkin-Sweet Potato Bisque

Approximate Values Per Serving: 287 calories (32% from fat), 10 g fat (2 g saturated), .5 mg cholesterol, 10 g protein, 39 g carbohydrates, 439 mg sodium

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