Roughly dice the peeled pumpkin. Melt the butter in a saucepan, first sauté the shallot slices, then briefly add the spices (turmeric, green curry, tandoori paste). Extinguish with white wine, then add the pumpkin. Fill up with the chicken stock. Bring the soup to a boil, cover and simmer for about twelve minutes over medium heat. Then put the soup in a hand blender and blend finely. Add the milk and season to taste with salt and freshly ground pepper.
Cut the matjes fillets into small pieces. Cut the wholemeal bread into even triangles and toast them in a little bit of frying fat. Place the matjes pieces on the wholemeal bread, garnish with coriander and arrange on small plates. Cut the zucchini into 16 fine slices, pull through the tempura batter and deep fry until crispy.
Fill the pumpkin soup on plates and garnish with pumpkin seed oil and the coriander bouquets. Serve the matjes on wholemeal bread and the deep-fried zucchini slices separately on small serving plates.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!