Combine the pumpkin and chicken stock in large saucepan or double boiler. Mix the flour with the salt and spices. Add one-fourth cup of the milk and mix to a smooth paste. Add the remaining milk and beaten eggs. Stir into the pumpkin mixture. Cook for 5 minutes over low heat or hot water, stirring constantly. Serve warm garnished with the chopped parsley.
Makes one and one-fourth quarts.