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Hot & Spicy Pumpkin Soup

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“A fast & no-fuss soup that is very filling & extremely low fat. Fits well into any Weight Watchers plan. Can be made with either vegetable or chicken broth. Try the vegetable for a nice change of pace!”

Ingredients Nutrition

  • 1 (29 ounce) can pumpkin
  • 12 cup chopped carrot (1 medium)
  • 12 cup finely chopped onion (1 medium)
  • 2 finely minced garlic cloves
  • 12 teaspoon salt
  • 14 teaspoon black pepper (more or less to taste)
  • 14 teaspoon ground red pepper (more or less to taste)
  • 14 teaspoon ground ginger (can use fresh if on hand)
  • 1 quart vegetables or 1 quart chicken broth
  • 1 (14 1/2 ounce) can diced tomatoes (Italian-style stewed tomatoes, can be substituted for plain diced tomatoes to lend a spicier flavor.)
  • 14 cup fat-free half-and-half
  • olive oil


  1. In a dutch oven, heat enough olive oil to just coat the bottom. Add the onions and garlic & cook until they are softened.
  2. Mix in the pumpkin, carrots, tomatoes, broth, and spices. Cook for 20-30 minutes on medium-low heat.
  3. Stir in the fat free half & half before serving.

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