Diabetic Pumpkin Soup

Name: Diabetic Pumpkin Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 serving(s)
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)

(2)

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.

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 25mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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)