In a large pot, heat the extra virgin olive oil and add in the onions, saute for about two minutes.
Add the garlic and cook for another minute, don't leave it much longer or it will become bitter.
Cut 3/4 quarter of the pumpkin into 1-inch dice and finely chop the remaining quarter. Tip the finely chopped pumpkin together with the thyme into the pan and cook for about 3 minutes, this will give the soup a nicer texture. Keep the1-inch-sized cubes for later.
Pour the vegetable stock or water into the pot, add salt and pepper, cover with a lid and bring to a boil. Reduce the heat and let simmer for about 15 minutes. If you like your soup slightly thicker puree it using an immersion blender. (This step can be omitted if you are in a rush.)
Add remaining pumpkin and simmer for another 15-20 minutes or until the pumpkin has become soft.
For the last 2 minutes add the kale and red wine vinegar, this way it will keep a slight crunch to it.
Before serving tip in the cooked orzo pasta and enjoy.
Notes
If you want to make this recipe gluten-free you can substitute the orzo pasta with puy lentils.