Pumpkin Soup

I thought this was pretty tasty. I drink it out of a mug, rather than spooning it out of a bowl.

15 ounces pumpkin
14 ½ ounces low sodium chicken broth
1 cup unsweetened almond milk
1 T. brown sugar

1 TB Splenda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash salt

Stir together pumpkin, chicken broth, and milk n a large saucepan. Stir in brown sugar, cinnamon, nutmeg and salt. Heat just to boiling. Reduce heat and simmer, uncovered, for 5 minutes. To serve, sprinkle with chives, if desired.
Yield: 4 servings. Per serving (over 1 cup)= 64 Calories; 1g Fat (10.8% calories from fat); 6g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 323mg Sodium.  


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