Wash the pumpkin, cut in half and quarter, scrape out the seeds with a tablespoon and cut into small cubes. Hokkaido pumpkins can be processed with the peel.
Remove the skin from the onion and dice finely. Peel the ginger, cut into thin slices and finely dice. Peel a few orange zest off the peel with a zest and set aside for decoration.
Then peel the orange with a sharp knife so that nothing of the white skin remains on it. Carefully fillet the prepared orange with the sharp kitchen knife.
In a soup pot, sweat the onion and ginger cubes in 2 tablespoons of olive oil and let them take lightly. Add the pumpkin cubes and sauté briefly. Deglaze with a strong vegetable stock and orange juice and simmer everything over medium heat with the lid closed for about 30 minutes until soft. Stir again and again in between.
While the soup is simmering, remove the crust from the toasted bread and cut into cubes. Roast in the heated clarified butter in a small pan until golden brown. Season with cinnamon and salt. Remove the golden brown croutons from the pan and place on paper towels. Whip the cream until semi-stiff and put in a cool place.
After the cooking time, remove the pot with the pumpkin soup from the stove and puree it finely with a magic wand. Then let the pureed soup run through a fine hair sieve and collect in another soup pot. Season to taste with salt and black pepper from the mill.
Pour the soup onto 4 soup plates or into 4 soup cups and place the prepared orange fillets in them. Let it steep for 1 minute. Just before serving, gently stir in the semi-stiff whipped cream so that you can still see it on the surface. Spread the croutons on the cream and sprinkle with the orange zest decoratively.
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