Pumpkin Soup

This makes an excellent lunch on cold days, especially when it's paired with cinnamon toast. It's incredibly easy and low cal.

• Ready In: 20 mins
• Serves: 3

Ingredients

• 1  cup canned pumpkin
• 1 (14 1/2ounce) can chicken broth
• 1  cup nonfat milk
• 1⁄2 cup  light applesauce
• 1⁄3 cup Splenda granular
• 1 1⁄2 teaspoons nutmeg
• 1 1⁄2 teaspoons cinnamon

Directions

1. Add first four ingredients to a large sauce pan and let cook on medium-high until heated, stirring occasionally.
2. Add Splenda, nutmeg, and cinnamon, more or less to taste.
3. Ladle into bowls and enjoy!