A US embassy Thanksgiving meal for Wellington's most vulnerable was enjoyed by about 200 people on Wednesday.

It's a day that many of Wellington's most vulnerable are unlikely to forget.

About 200 homeless people, social housing tenants, and beneficiaries packed into Wesley Church Hall, in Taranaki St, for the 10th annual Thanksgiving lunch, put on by the United States embassy and supported by Wellington homelessness charity DCM.

They were served roast turkey with all the trimmings, pumpkin pie and icecream, and were treated to a performance by DCM's ukulele band, who played the US national anthem for the first time.

ROSS GIBLIN/ FAIRFAX NZ United States ambassador Mark Gilbert and wife Nancy with Pieter Nolle at the embassy's Thanksgiving dinner on Wednesday.

But it was the opportunity to gather with friends and family for which most of them were thankful.

"They cherish the memory of just being under the same roof and having a meal together, and that memory will last for a week at least," Bill Te Awa said, who attended the meal last year as well.

"I'm hoping to get seconds, that would be the best part."

ROSS GIBLIN/ FAIRFAX NZ Jon Schrader and first-time attender Christine Fisher.

Christine Fisher, a newcomer to Wellington, said the meal was an example of the great things organisations did in the city to help people feel safe and welcome.

The lunch recipients were served by DCM workers and US embassy staff, including ambassador Mark Gilbert, wife Nancy and daughters Dani and Liz.

"It's a special time for us. It's the one time of the year that we always try and get together as a family," the ambassador said.

ROSS GIBLIN/ FAIRFAX NZ Dressed for the occasion, from left Marina Groen, Bernadette I and Terry Joseph.

"Today's been a wonderful experience. We are fortunate that we have been very blessed and, for those who have maybe not been that fortunate, to be able to spend the day, to serve them and make sure they're well fed is a huge honour and privilege."

Gilbert sang with the DCM ukulele band and spent time talking with all the tables of diners.

He said the feedback had been positive, especially about the turkey and the opportunity to gather together.

The meal was prepared over the past two days by New Zealand Chefs Association members, who did all the work in their own time, as well as working 12-hour days.

President and Copthorne Hotel executive chef Chetan Pangam said people who had been before may have noticed some changes, including a new dessert.

"This is the first year we have served pumpkin pie. It's made by my pastry chef [Emily Novak] to a traditional family recipe," he said.

"Everyone is here because they want to help. They're here to serve on their days off or before they go to work."