After Thanksgiving, I always have the left over pumpkin from my Stuffed Pumpkin, and it makes a great soup. I scoop out the inside, which is soft and flavorful from the vegetable stew that was baked inside, and puree it with some water.

Makes 16 cups

1 quart of leftover pumpkin pulp

(freeze any extra for another time)

10 cups water

4 Tbsp fresh minced ginger

3 tsp salt

1 can coconut milk

3 Tbsp maple syrup

1 tsp cinnamon

1 Tbsp Cardamom

1 tsp Curry Powder

1. In a large stock pot, combine the pumpkin ginger and the water, and bring to a boil. Simmer for 10 minutes.
2. Puree with an immersion blender, until smooth. Add the cinnamon, cardamom, maple syrup and coconut milk, and blend again, until smooth.
3. Return to the stove and continue simmering. Add the salt and adjust for your taste.
4. If a chunky soup is desired, you can add some of the leftover pumpkin stew to the soup!