Soup and More from Thanksgiving Leftovers


SWEET POTATO SOUP.  If your sweet potato dish is topped with those cute little marshmallows, scrape them off and give to your cute little children (or not). Using a blender or food processor, thin the potatoes with water or vegetable stock, to a consistency you like.

Now, because of the sugar and spices and butter you probably had in the original casserole, at this point your soup will taste sweet to some degree.  I’d like to see you add other flavors, to balance the sweetness, so the finished soup is not like eating orange maple syrup.

Here are some ideas:

  • Make it spicy with a dash of horseradish, turmeric, or hot sauce.
  • Make it Asian with grated gingerroot, coconut milk, or sriracha.
  • Make it Mexican with green chilies, chipotle peppers, or cumin, or a bit of all.
  • Stir in several spoonfuls of leftover cranberry sauce. If your sauce is especially sweet, consider adding something hot or spicy as a balance, such as a sprinkle of hot sauce or ginger, or a spoonful of fresh lemon juice, or both.
  • Garnish with leftovers from the relish tray: finely diced celery or sweet pepper, sliced green onions, thinly sliced black olives.


PUMPKIN SOUP. No, I don’t mean make soup out of leftover pumpkin pie. For heaven’s sake, you know what to do with leftover pie. You just eat it!

I’m talking about making soup from canned pumpkin puree, if you happened to buy more than you need, or if someone else begged to bring pumpkin pie and left you with an unopened can. Now, this only works if you use pumpkin puree – NOT pumpkin pie filling. That has been gussied up with sugar and spices and the resulting soup would be overwhelmingly sweet.

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