In a large saucepan, combine 4 cups of turkey broth, 1 can of pumpkin puree, 2 tablespoons of curry powder, 1/2 teaspoon of cayenne powder, 1 tablespoon of freshly grated ginger, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of salt. Add 1 cup of water. Bring to a boil over medium heat, stirring occasionally.

Once boiling, stir in 2 cups of shredded, cooked turkey and a 13.5-ounce can of coconut milk. Allow to return to a boil, which should take about 2-3 minutes.

Reduce heat to medium-low and add 1 cup of Minute Instant white rice. Stir gently, cover the pot, and let sit off heat for about 5 minutes.

Uncover and stir to combine. The rice should be tender, and the soup thick and velvety. Serve warm.