Diabetic Pumpkin Soup

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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)

Directions

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.