This one I just made up because I had leftover ingredients from Thanksgiving and I knew it wasn't going to help things if I made myself pie in the middle of the winter if, by things, we mean my waistline.
This is an incredibly elegant soup if you want to serve it fancy, but comforting on a cool evening at the same time.
Put the chicken stock, chilis, garlic and ginger in a sauce pan, bring to a simmer and simmer for 1/2 hour. Pour the stock into another pan through a sieve to get out all the bits and pieces of stuff.
Add the pumpkin and evaporated milk and bring to a simmer, adjusting the seasoning. Serve in a wide soup bowl and swirl a couple of tablespoons of the cream in the center of the bowl.