Cut the pumpkin into quarters, peel and remove the seeds. Dice pumpkin flesh. Peel and finely dice onions. Peel and grate ginger. Wash, seed and finely chop the chillies
Heat the oil in a large pot. Briefly sauté the onions, ginger and chilli in it. Add pumpkin and stock, bring to the boil and simmer covered for about 15 minutes
Add 300 ml coconut milk to the pumpkin. Puree finely with a hand blender. Bring the soup briefly to the boil again, stir the crème fraîche into the soup, season to taste with salt, pepper, sugar and lime juice
Heat 100 ml coconut milk in a small pot. Foam briefly with a blender. Arrange the soup in a deep bowl and spread the coconut foam on top