Diabetic Pumpkin Soup

READY IN: 25mins
Recipe by Redneck Epicurean

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.

Top Review by Brooke the Cook in

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!

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.

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