Sautée ornions in vegetable oil, add chopped garlic and grated ginger. Add chopped pumpkin to coat with mixture, add salt and pepper and pour in enough water to cover. Let it reach a boil and then simmer for 30 minutes until pumpkin is tender. Blend and serve. If you like, you may add the evaporated milk as you blend the soup. You may also add some chicken bouillon while it cooks, I tend to avoid if because of its high sodium content.