Heat the oil in a large saucepan over medium-high heat before adding the onion, carrots and celery and garlic. Cook until the onion becomes translucent.

Add the ginger, garlic, thyme and nutmeg Cook for a minute before adding the pumpkin.

Toss the pumpkin in the oil and cook for 5 minutes. Add the chicken stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.

Pour the soup into a blender and blend until smooth. Add most of the chopped parsley. Blend until smooth.

Return to saucepan and add the coconut milk and cooked chicken. Serve hot