Peel the seeds from the pumpkin. Cut the peel with a knife, chop the pulp into large pieces. Cut onions coarsely, carrots into rings, ginger into straws. Fry onions and ginger in a heated saucepan in oil. After 2 minutes, add carrots. Vegetables should be covered with a slightly rosy crust.
Put the pumpkin in a frying pan and continue frying, stirring constantly.
After 3-5 minutes, pour water into the pan so that it is 2 times more than vegetables. Simmer for 7-10 minutes, then season with thyme.
After another 3 minutes, pour in the cream and immediately add a little curry. Bring the soup to a boil. As soon as the soup boils, salt and remove from heating. Punch the soup with a blender to the consistency of puree.
Squeeze lemon juice by passing it through a small sieve so that the pits do not get into the soup. Stir. When serving, chop cheese into the soup, sprinkle with coconut chips and pour garlic oil. Decorate with an oregano twig.