In a large saucepan, combine 4 cups of turkey broth, 1 cup of pumpkin puree, and 2 tablespoons of curry powder. Add ¼ teaspoon of cayenne powder, 1 tablespoon of freshly grated ginger, 1 teaspoon of pumpkin pie spice, and salt to taste. Pour in 1 cup of water and stir well. Heat the mixture over medium heat, bringing it to a gentle boil for about 5 minutes.

Once the soup base is bubbling, stir in 2 cups of shredded cooked turkey and 1 can of coconut milk. Return the mixture to a boil, ensuring everything is well combined.

Reduce the heat to medium-low and let the soup simmer for 5-8 minutes, stirring occasionally.

Stir in 1 cup of Minute Instant white rice, cover the saucepan, and remove from heat. Let it stand for about 5 minutes.

After resting, give the soup a gentle stir to combine everything. Serve warm.