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 WI
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!
- 16 ounces pumpkin puree
- 2 cups chicken broth
- 2 -4 teaspoons Splenda sugar substitute (depending on your taste, mood, etc.) or 2 -4 teaspoons Splenda brown sugar blend (depending on your taste, mood, etc.)
- 1 dash salt
- 1⁄4 teaspoon pumpkin pie spice
- 1 cup 2% low-fat milk (or half & half for a VERY special occasion)