Sweet Potato Soup (Betty Crocker 40Th Edition) - cooking recipe

Ingredients

2 large sweet potatoes, cut into large pieces (about 1 1/2 pounds)
1 cup chicken broth (may substitute vegetable to make vegetarian)
1/4 cup orange juice
1/4 teaspoon salt (I don't use as we watch our sodium intake)
1/4 teaspoon ground nutmeg
1 cup half-and-half
1/2 cup chopped pecans
1 dash cayenne (optional)

Preparation

steam or microwave sweet potatoes till done by piercing with a fork and inside is mushy. Discard skin.
Scoop pulp into blender or food processor. Add 1/2 cup of chicken/vegetable broth. Cover and blend or process till smooth.
Transfer mixture to 2 quart saucepan. Stir in remaining chicken broth, the oragne juice, salt, nutmeg. Cover over medium-high heat, stirring constantly, until hot. Stir in half and half and pecans. Heat until hot.