Cut turmeric, ginger and 3 shallots into small pieces (I forgot about the ingredients), sauté them with a little butter, season with curry and then add the finely chopped pumpkin (with skin). Gradually add water, but shouldn't be too much, bring to a boil, add salt.

Quarter the apple with the skin, remove the core and cut into small pieces, add to the soup. Now add the coconut milk and add sugar to taste. Let everything simmer until soft.

Mix the soup and season again. As a garnish, roast the almond flakes without fat in a coated pan, add a little raw cane sugar.