Squeeze the juice from the orange. You can take ready-made store, but I prefer natural fresh.
In a saucepan melt the butter.
Send there ginger and garlic
Fry until tender and onion
Add the pumpkin
Fry a little with onions, garlic and ginger.
Pour orange juice.
Add the thyme, cover and cook until the pumpkin is tender.
About 15-20 minutes.
While the soup is cooking RUB the cheese.
Mix it with starch. Starch is needed here to better the cheese melted into the soup and we got the stringy structure of the soup.
Interrupting the soup in a blender.
Add salt and pepper to taste.
Pour in the cream, again interrupting. Return the saucepan to the fire, add the cheese and stir with a whisk. Here everything had to be done quickly, so the step of combining cheese and soup could not be photographed. But I hope no photos, everything is clear.