Preparation time: 10 minutes
Cooking time: 30 minutes
Waiting time: 30 minutes

1. Peel the pumpkin, grate it coarsely and place in a bowl with a little salt. Cover with plastic wrap and let rest 30 minutes.
2. Sauté the onion, garlic, carrot, red pepper and celery in butter.
3. Add the ginger, paprika, curry, chili, ginger syrup and ketchup.
4. Squeeze the pumpkin, reserving the juice.
5. Combine the grated pumpkin with the vegetables and sauté again.
6. Add the pumpkin juice and chicken stock. Season with salt and pepper and simmer for approximately 20 minutes over low heat.
7. Liquefy in a blender and strain.
8. To finish, combine the whipped cream, coconut milk and sugar and whisk lightly, then fold gently into the soup. Correct the seasoning.