Grate the pumpkin.
Note: You can also dice the pumpkin, but grated pumpkin will cook a bit faster.
Saute the onion and garlic in the oil over low heat. Add the pumpkin, carrots, big leaf thyme, fine leaf thyme, white pepper, parsley, paprika, water and pimento.
Increase the heat to medium. Add the green seasoning. Mix the ingredients. Allow to cook for about 5 minutes.
Add the chicken broth. Continue cooking until the carrots is tender enough. Add the chadon beni and allow it to simmer for another 2 minutes on a low heat.
Remove from the fire and leave to cool.
Place in a blender.
Note: You can use a hand mixer as well. The hand mixer allows you to enjoy this pumpkin soup hot..
Add the milk and blend until smooth. Serve garnished with finely chopped chive.