Total Time
Prep 10 mins
Cook 15 mins

This year (2006), I have resolved to take better care of my diabetes. Well, actually it was more of an order from my doctor. He told me either to straighten up or find a new doctor. Big wake up call! for me because I love Todd to death. He made it possible for me to be as healthy as I am today (even though that's not as healthy as I could be). So, I have set to arrange my cookbooks, kitchen, & life to make sure that I have diabetes but it don't have me. I love pumpkin and I prefer a sweet soup to a savory one. This one works for me.

Ingredients Nutrition


  1. In a large saucepot over med. heat, combine the broth, pumpkin, and spices.
  2. Bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Add the cream gradually and heat through. Do NOT boil!
  4. Sweeten to taste before serving.
Most Helpful

This made a great dinner for my DH and I last night. I love pumpkin soups both savory and sweet ones. Plus I did not even have to go to the store, I always have everything I need to make this yummy soup on hand. I used 1T splenda and did not add any salt. I had 1/2c of fat-free evaporated milk, so used that plus another 1/2c of skim milk. What a wonderful low-calorie soup!

Brooke the Cook in WI January 17, 2009

Very nice soup if you like sweet soups. I will admit I was the only one in my family who enjoyed it, but since I made it for me I don't care anyway! I used homemade pumpkin puree and homemade chicken broth. I also used 1/2 fat free half and hlaf and 1/2 skim milk. I like it sweet but 2 tbsp. splenda was plenty for me. A nice side dish to some fish!

ladypit April 19, 2007