Salad, of course!
In reality when we have Thanksgiving at my house we serve more than salad but in my quest to get my loved ones to eat more vegetables I always need to include a salad option complete with seasonal toppings such as pomegranate seeds, cranberries and Creamy Cranberry Dressing.
Because our guest list includes a vegan, a dairy free individual and a gluten free individual among omnivores, I usually serve meals with the option to add dairy or gluten such as vegetable burritos that people can add their own toppings to (guacamole, salsa, cheese). And if guests want to exercise their rights as a carnivore I tell them to BYOM (bring your own meat) but most often, guests are satisfied with the veggie options (it is a holiday after all so we'll be ending the meal with a selection of dairy free, gluten free, vegan desserts too)!
This soup would be great as a starter or main dish, topped with pumpkin seeds served with cornbread or fancy dinner rolls.
Spiced Pumpkin Bisque
One 30oz canned pumpkin (or 3 ½ cups pumpkin puree)
Two 11oz packages frozen squash (or 3 cups winter squash puree)
4 cups vegetable broth
2 tsp cinnamon
2 tsp ginger
2 tsp cardamom
1 tsp black pepper
1 tsp sea salt
1 can coconut milk
Combine pumpkin, squash and broth in a large pot, heat over medium heat until frozen squash has melted. If using homemade pumpkin and squash purees, heat with vegetable broth until a homogeneous mixture is made. Add spices, salt and pepper and cook for 30 minutes over low to medium heat. The add coconut milk, heating another 5 minutes before serving.