Diabetic Pumpkin Soup - cooking recipe

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)

Preparation

In a large saucepot over med. heat, combine the broth, pumpkin, and spices.
Bring to a boil. Reduce heat and simmer for 15 minutes.
Add the cream gradually and heat through. Do NOT boil!
Sweeten to taste before serving.