Wash pumpkin, remove seeds, dice flesh. Clean, wash and cut spring onions into rings. Heat 1 tablespoon of oil. Fry the spring onion rings and pumpkin cubes for about 4 minutes. After about 3 minutes dust with curry. Pour in broth, orange juice and coconut milk, bring to the boil and simmer for about 15 minutes
Peel and finely grate the ginger. Wash and clean the chilli and cut into thin rings. Wash coriander, shake dry. Chop the leaves coarsely, except for a little bit for garnishing. Season soup with ginger, chilli and coriander
Wash the meat, dab dry and cut into narrow strips. Put the meat strips on wooden skewers in a wavy shape. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown the meat skewers in it for about 3 minutes
Finely puree the soup with a hand blender. Season to taste with salt and pepper. Arrange in plates. Garnish with coconut chips and coriander