Soup and More from Thanksgiving Leftovers

Thin the pumpkin puree with stock (I like chicken for this), add salt and pepper and maybe garlic powder, and whatever herb you like. I think tarragon would be lovely in this, or lemon thyme, or powdered ginger.

And if you don’t have quite enough pumpkin to make soup for dinner, how about combining leftover pumpkin and sweet potatoes. The color is sensational, and the flavors balance very nicely.

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