Creamy Sweet Potato Soup POINTS® Value | 4 Servings | 4 Preparation Time | 10 min Cooking Time | 60 min Level of Difficulty | Easy soups | When the temperature starts to drop, warm up with our hearty sweet potato soup. Ingredients: 2 large sweet potato(es) 1 1/2 cup canned chicken broth 1 Tbsp reduced-calorie margarine 1 Tbsp all-purpose flour 1/4 tsp ground ginger 1 cup fat-free evaporated milk 1 Tbsp chopped pecans

Directions: Preheat oven to 400ºF. Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop. Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute, and set aside. Melt margarine in a medium-size saucepan; stir in flour and ginger. Add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then sir in sweet potato mixture and remaining broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving. (Note: For an extra flavor boost, consider adding a dash of curry powder.)