1. Cut the pumpkin into small slices.
2. Add slices in a pan with olive oil and sauté well.
3. Add onion, garlic, and ginger and caramelize them along with the pumpkin.
4. Add water up to ¾ of the pan and throw in orange peel and thyme.
5. Let boil on low for 15-20 minutes and then add soup to a blender to purée it.

For the croutons

1. Cut bread into small cubes. Place cubes on an oven tray, drizzle with olive oil, add salt and pepper and cook at 175C for 8-10 minutes.
2. Garnish your soup with whipping cream, lime zest and finely chopped chives.