Wash the pumpkins, cut off the upper and lower ends, quarter them, remove / scrape out the core and roughly dice everything. Clean and dice carrots (not necessary here, as ready-made carrot sticks were used). Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat corn oil (2 tbsp) in a large, tall saucepan and sauté / sauté the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes. Add the pumpkin cubes and carrot sticks (cubes), fry everything briefly and deglaze / pour on the chicken broth (2 liters). Add / stir in the coconut cream and mix with coarse sea salt from the mill (5 big pinches), colored pepper from the mill (5 big pinches), ground turmeric (1 teaspoon), mild curry powder (1 teaspoon), sambal oelek (1 teaspoon), Season the sweet soy sauce (2 tbsp), Maggi seasoning (2 tbsp), cooking cream (2 tbsp) and sugar (1 big pinch). Let everything with the lid simmer / boil for approx. 25 minutes and finally puree with the hand blender. In the meantime, cut the chicken breast fillets into strips and fry / stir-fry in a pan with corn oil (2 tbsp) until golden brown, adding coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and ketchup Season manis (1 tbsp). Finally add to the soup. Asian-flavored pumpkin soup with strips of chicken breast fillet with a dollop of crème fraîche and / or sprinkled with 8 frozen herbs, serve.