Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
Combine pumpkin, soy milk and vegetable stock in a pot; bring to a boil and cook until pumpkin is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.