Heat oil in large saucepan over medium heat. Add onion and cumin. Cook, stirring occasionally until onion is transparent. Add yams, apple, chicken broth, apple juice, cinnamon, and salt and pepper to taste. Cover and bring liquid to a boil.

Reduce heat and simmer until yams and apples are tender, about 20 minutes. Add peanut butter and stir until melted. Puree soup in a food processor or blender until smooth. Return to pan and heat through.

To serve, ladle soup in bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.

Yield: 4 servings (1-1/4 cups of soup per serving).

Recipe Courtesy of the National Peanut Board.