Toast the brioche or bread lightly on both sides. Cut the pumpkin into slices no more than 6 mm/¼ inch thick. Melt the butter in a pan and sauté the pumpkin gently with the ginger, and salt and pepper to taste, for 5 minutes, until tender. Arrange the pumpkin on the toasted bread. Slice the goats’ cheeses horizontally and place on the pumpkin, covering completely. Grind a little more pepper over the cheese, then grill for about 5 minutes, until nicely browned.