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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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.
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