Peel and finely chop the garlic and onions.
Heat 2 / 3 of the butter in a large pan and let it brown for 3-5 minutes, stirring occasionally.
Add the garlic and onions and fry for 30 seconds.
Stir in the cream and pumpkin puree.
Simmer over medium heat for 5-10 minutes.
Add the grated cheddar and nutmeg.
Season to taste with salt and pepper.
Prepare ribbon noodles according to the package instructions.
Heat the remaining butter in a pan.
Add thyme and fry for about 30 seconds.
Remove the thyme from the pan.
Put ribbon noodles in the pan, toss briefly and serve with hot pumpkin sauce.
Pumpkin puree: Halve the butternut or Hokkaido, remove the core and cut into pieces. Cook in boiling water for about 20 minutes until soft. Strain the pumpkin and puree with a hand blender.