If you are looking for a comforting, easy-to-make meal, this sweet Diabetic Pumpkin Soup is an absolutely wonderful choice. Created as a healthier alternative that does not sacrifice flavor, this recipe uses rich pumpkin puree combined with savory chicken broth and warm fall spices.
Sweetened perfectly with a sugar substitute like Splenda, it caters specifically to those who prefer a sweeter soup profile over a traditional savory one. It is incredibly quick to prepare, requires minimal ingredients you likely already have in your pantry, and makes a fantastic, low-calorie addition to any healthy digital content lineup!
Also Read : Diabetic – Friendly Beef and Broccoli Stir Fry
Creamy Pumpkin Soup for Diabetics
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings10
minutes15
minutes60
kcalIngredients
16 ounces pumpkin puree
2 cups chicken broth
2 – 4 teaspoons Splenda sugar substitute (or Splenda brown sugar blend), to taste
1 dash salt
1/4 teaspoon pumpkin pie spice
1 cup 2% low-fat milk (or half & half for a very special occasion)
Directions
- Combine Ingredients: In a large saucepot over medium heat, combine the chicken broth, pumpkin puree, salt, and pumpkin pie spice.
- Simmer: Bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes to let the flavors meld.
- Add Dairy: Gradually add the 2% milk (or half & half) to the pot and heat it through. Do NOT let it boil once the dairy is added, as it may curdle.
- Sweeten and Serve: Remove from the heat and sweeten to taste with the Splenda before serving warm.
Notes
- Dietary Swaps: To make this recipe completely vegetarian, simply swap the chicken broth for your favorite vegetable broth.
- Dairy-Free Option: You can substitute the 2% milk with unsweetened almond milk, coconut milk, or oat milk for a dairy-free alternative.
- Sweetness Level: Start with 2 teaspoons of Splenda and taste the soup before adding more. You can always add extra sweetness at the end, but you cannot take it away!
