For the peanut soup with spicy pumpkin sticks, chop the onion and celery and sweat in sesame oil with crushed garlic clove, coriander roots and the chopped peanuts without color. Add palm sugar, tamarind juice, curry and the chopped chili pepper and deglaze with dry white wine.
Pour in vegetable stock and bring to a good boil. Add the coconut milk and blend in a rotor blender, then strain. Bring soup to a boil again and season to taste with salt, pepper and lime juice. If necessary, thicken with cornstarch.
For the sesame cream, mix the whipped cream with toasted white and black sesame seeds.For the spicy pumpkin sticks in Brunoise cut shallot and pumpkin cubes in chili oil slowly fry and pour mirin. Boil down in its own juice to a pulpy mass, add the chopped chili and gratedParmesan. Season with salt and coriander.
Now spread the mixture on a rolled-out puff pastry and cut it into strips about 10 cm x 2 cm long. Turn the ends and bake in the oven at 180°C for about 10 – 13 minutes. Pour the peanut soup into a plate, add the sesame cream with chili threads and finish with spicy pumpkin sticks.