If you, like me, enjoy pumpkin spice *everything*, then you will LOVE this soup. This protein-packed soup uses the warming spices of cinnamon, ginger and nutmeg, with just a touch of maple syrup. And thanks to canned pumpkin, it's a cinch to make! You can also substitute 4 cups of cooked squash or sweet potato, or about 3½ cups of mashed yams or squash in place of the pumpkin. If you have pumpkin pie or apple pie spice blend on hand, use 1 tsp of that instead of the listed spices.