Do not throw that Thanksgiving Turkey carcass away, or if it is not Thanksgiving a chicken carcass will do fine.

In your biggest pot, add one leftover carcass. If it is to big for your biggest pot, hack it to pieces and try again.

Add water to cover. Add one rough chopped onion, 3 cloves of garlic, 4 ribs of celery, 4 rough chopped carrots, a couple of bay leaves, a dried whole red chili and some sea salt and peppercorns. Let come to a boil and then let simmer for an hour or two. Pull out carcass and throw away. Pour rest of stock through a colander or big sieve into another pot or receptacle. Set your stock aside.

In your big pot, saute in a little butter and olive oil:

One minced onion

2 cloves of garlic, crushed

3 minced ribs of celery

2 tsp of allspice

1/2 tsp of nutmeg

1/2 tsp of cayenne

1 tsp of dried thyme or 2 tsp of fresh thyme

3 bay leaves

2 cans of pureed pumpkin or 4 cups of fresh pureed pumpkin

Pour in 10 cups of stock and let simmer for an hour and a half.

Garnish with a little heavy cream if you like, sprinkle with a dash of nutmeg and enjoy.