Wash the zucchini, cut off the ends, cut off approx. 60 g and put aside and dice the rest. Peel, wash and dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core, wash and finely dice the chi peppers. Heat olive oil (2 tablespoons) in a saucepan, fry the vegetables (onion cubes + garlic clove cubes + ginger cubes + chilli pepper cubes and potato cubes.) Vigorously in it and deglaze / pour on the vegetable stock (1 liter). Let everything simmer / boil for about 15 minutes with the lid closed. Add the zucchini cubes and simmer / boil again for about 15 minutes. Stir in crème fraîche (2 tbsp) and cooking cream (2 tbsp) and mix with mild curry powder (1 teaspoon), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock), coarse sea salt from the mill (4 big pinches), colored pepper the mill (4 big pinches), sugar (1 big pinch) and lemon juice (1 strong splash). Finally, mix thoroughly with the hand blender.