Heat the olive oil in a large saucepan. Add the onions to the pan and cook for 3 - 4 minutes or until softened. Add the garlic and pumpkin and cook for a further 2 minutes, stirring well.

Add the boiling vegetable or chicken stock, orange rind and juice and 2 tablespoons of the thyme to the pan. Leave to simmer, covered, for 20 minutes or until the pumpkin is tender.

Place the mixture in a food processor and blend until smooth. Alternatively, mash the mixture with a potato masher until smooth. Season to taste.

Return the soup to the saucepan and add the milk. Reheat the soup for 3-4 minutes or until it is piping hot but not boiling.

Sprinkle with the remaining fresh thyme just before serving.

Divide the soup among 4 warm soup bowls and serve with lots of fresh crusty bread.