The original page can be found on-line at http://www.pioneerthinking.com/aicr_pumpkin.html

Pumpkin Soup - Makes 6 servings.

• 1 Tbsp. canola oil
• 1 Granny Smith apple, peeled, cored and coarsely chopped
• 1 leek, white part only, finely chopped
• 5 cups fat-free, reduced-sodium chicken broth
• 1 sweet potato, peeled, halved lengthwise, and cut in 1/2-inch slices
• 1 can (about 16 oz.) puréed pumpkin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg or cloves
• Salt and freshly ground black pepper, to taste
• 4 tsp. minced fresh chives, for garnish (optional)

In a large, heavy saucepan, heat oil over medium-high heat. Sauté apple and leek until leek softens, about 4 minutes.

Add broth, sweet potato, pumpkin and spices. Bring to a boil, reduce the heat to a simmer and cook until sweet potato and apple are soft when pierced with a knife, about 20 to 25 minutes.

Transfer soup to a blender or food processor and purée. Pour into 6 bowls. Garnish each bowl with chives (if desired) and serve.

Per serving: 88 calories, 3 g. total fat (less than1 g. saturated fat), 15 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 488 mg. sodium.