Peel the carrots with the peeler, halve lengthways and cut into pieces. Peel, wash and dice the potatoes. Clean and wash the leek and cut into rings. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a large saucepan, fry the vegetables (onion cubes + garlic clove cubes + ginger cubes + chili pepper cubes and leek rings, carrot pieces + potato cubes + red lentils) in it and deglaze / pour on the vegetable stock (1200 ml). Add the coconut milk (300 ml) and season with ground turmeric (1 teaspoon), mild curry powder (1 teaspoon), salt (1 teaspoon) and cinnamon (1 big pinch). Add the star anise (2 pieces) and let everything simmer / cook with the lid closed for about 20 minutes. Take out the star anise and blend everything with the hand blender. Stir in the orange juice (100 ml) and add the sweet soy sauce (2 tbsp), Maggi seasoning (1 tbsp), light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sugar (½ teaspoon), salt (½ teaspoon) and chili oil ( ½ teaspoon) season / season to taste. Add a dollop of crème fraîche to the soup in the soup bowl, drizzle with pumpkin seed oil and serve.