Pumpkin Bisque

Note from Cheri: This terrific recipe was given to us by Marilyn Helton who writes the Diabetic Dining on Fabulous Foods column for this website. Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup. Marilyn got the recipe from the American Institute for Cancer Research.

1 T canola oil 1 Granny Smith apple, peeled, cored & chopped 1 leek, white part only, finely chopped 4 C vegetable stock 1 yam or sweet potato, peeled, halved lengthwise and cut in 1/2-inch slices 1 (16 oz.) can puréed pumpkin 1/4 tsp. dried thyme leaves salt & pepper to taste 4 tsp. minced chives, for garnish

Makes 6 Servings In a large, heavy saucepan, heat oil over medium-high heat. Sauté the leek and chopped apple until the leek softens, about 4 minutes. Add the vegetable broth, yam, puréed pumpkin and thyme leaves. Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes. Transfer the hot soup to a blender or food processor and purée. Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve. Per Serving: 128 Cal 3gm Fat 24gm Carb 00mg Chol 686mg Sodium 4gm Fiber Exchanges: 1 Starch/Bread 1/2 Fruit 1/2 Fat