Squeeze the juice out of the orange. You can take a ready-made store, but I prefer natural fresh.
Melt the butter in a saucepan.
We send ginger and garlic there
Next - the onion
Fry the onion until soft and
Add pumpkin
Fry a little with onion, garlic and ginger.
Pour in the orange juice.
Add the thyme, cover and cook until the pumpkin is soft.
About 15-20 minutes.
While the soup is cooking, grate the cheese.
Mix it with starch. Starch is needed here so that the cheese melts better in the soup and we have a viscous soup structure.
Grind the soup in a blender.
Add salt and pepper to taste.
Pour in the cream, stirring again. Return the pan to the heat, add the cheese and stir with a whisk. Here everything had to be done quickly, so the stage of mixing cheese and soup could not be photographed. But, I hope, no photos, everything is clear.