Clean and peel the pumpkin and dice the pulp. Peel and dice the potatoes. Peel the bunch of carrots, cut in half lengthways and cut into small pieces. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Heat sunflower oil (2 tbsp) in a saucepan, gradually add the vegetables (onion cubes + garlic clove cubes + ginger cubes, pumpkin cubes + potato cubes + carrot pieces) and fry. Deglaze / pour in the vegetable stock and sprinkle with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), mild curry powder (½ teaspoon), ground cinnamon (½ teaspoon), pumpkin spice *) from ANKERKRAUT ( ½ teaspoon) and freshly grated nutmeg (1 big pinch). Let everything with the lid simmer / boil for about 20-25 minutes. Remove the soup from the stove, purée finely with the hand mixer, add / fold in the sour cream (200 g) and season with sweet soy sauce (1 tbsp) to taste. *) Composition of pumpkin spices: sea salt, coconut blossom sugar, curry powder, black pepper, dried carrots, nutmeg and cayenne pepper. Clean / brush and dice the porcini mushrooms. Heat butter (2 tablespoons) in a pan, fry the cep mushroom cubes in it / stir-fry and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill and mushroom pan **) from ANKERKRAUT (1 teaspoon) and the fried ceps cubes add to the pumpkin soup. **) Composition of pumpkin spice: sea salt, coconut blossom sugar, curry powder, black pepper, dried carrots, nutmeg and cayenne pepper. Serve the pumpkin soup with porcini mushrooms garnished with parsley.