First roast the pumpkin until soft.

In a saucepan, heat the 3 tbsp of oil, then add the onions till soft.

The to the saucepan add the chopped Cucumber, pounded garlic Parsley, chopped capsicum, chopped carrots, and pounded ginger.

Then continue frying till the ingredients became soft. Then add salt to taste.

Then add the mashed pumpkin to the saucepan pane.

Then pour the warm chicken stock into the saucepan pan and bring to boil on medium heat.

Then blend the the pumpkin soup for 5 minutes.

Then to get a more fine soup sieve to remove all the unsoluble substances.

Then serve when fairy warm.