Cut the pumpkin in half and remove the seeds with a soup spoon. Peel pumpkin with a peeler and cut into 2-3 cm pieces. Finely dice shallots and garlic. Peel ginger, also finely dice. Coarsely chop the chili pepper.
Heat three tablespoons of oil in a saucepan and sauté ginger, shallots, garlic and chili over medium heat until translucent. Add curry and sauté briefly. Add pumpkin, fill up with stock, let it boil up, open over medium heat for 20-25 min.
In the meantime, cut the peppers in half lengthwise, remove the seeds, place skin side up on a baking tray and roast under the heated oven grill for 10 min until the skin blisters black. Steam in a freezer bag for 5 min, remove the skin, finely grind the peppers in a blitz chopper.
4. finely blend the soup with a hand blender. Let it boil again and season with salt and freshly grated muscat. Keep warm.
5. score the crab tails lengthwise on the back and gut them. Clean the lemongrass. Skewer 2 crab tails on 1 lemongrass stick at a time. Heat remaining olive oil in a frying pan and fry crab tails for 2 minutes per side. Season with salt and pepper.
6. heat milk to about 60 °C not warmer. Divide the paprika puree evenly among 4 glasses. Then pour the hot pumpkin soup very carefully and leisurely over a tablespoon so mix puree and
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