Pumpkin Soup-Thai Style

1 large pumpkin peeled and diced (approx 3kg of pumpkin)
1 large onion peeled and sliced
6 cloves of garlic peeled and cut in half
6 teaspoons of chicken stock powder
1 teaspoon chili powder
1 teaspoon dried coriander
1 teaspoon parsley
1 teaspoon ginger powder
Juice of 1 orange
1/2 teaspoon nutmeg
1 teaspoon white pepper
1 tin Carnation light evaporated milk (coconut)

Put pumpkin in a large pot with onion and garlic. Cover with water and simmer slowly with the lid on for 2-3 hours. Once pumpkin is very soft let it cool completely, overnight is good.
Puree the pumpkin and put into a clean pot. This makes about four litres of soup.
Mix all the other ingredients except the evaporated milk into a paste with a little hot water. Put the evaporated milk in a bowl and add the other ingredients, mix and add to the soup. Heat gently till hot and serve. We had this with parmesan fougasse. Delish.