From the pumpkin cut the hard skin and remove the seeds, roughly cut into cubes.
Chop the onion and garlic. At the beginning, sauté the onion in butter. Then add the garlic. It must not take color, otherwise it will be bitter. Add the pumpkin cubes and sauté for 5-10 minutes until soft. Add beef broth and simmer for 15 minutes. Add the white wine. Then strain or blend with a hand blender. Add the processed cheese and stir until dissolved.
Season with a little salt, add lots of freshly ground pepper, new spice and a tiny bit of cayenne pepper. Stir in the ginger, toast the cubes of toast in butter and pour over the soup.
Bring to the table hot.
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