For the soup: Peel and finely dice the onion. Peel and finely chop the garlic. Wash, trim, and halve the pumpkin, then scoop out the seeds with a tablespoon. Cut the pumpkin flesh, including the peel, into 1-2 cm pieces.

Heat 2 tablespoons of oil in a large pot. Sauté the onion and garlic for about 2 minutes. Stir in the curry paste. Add the pumpkin and fry for another 2-3 minutes. Deglaze with 1/2 liter of water. Stir in the stock. Pour in the orange juice. Bring everything to a boil and simmer uncovered over low heat for about 15 minutes.

Chicken skewers. Wash the chicken fillets, pat dry with paper towels, and cut into large cubes. Mix 3 tablespoons of oil and paprika powder in a large bowl. Add the meat and coat well with the paprika oil. Heat a pan without oil. Fry the meat in the pan over high heat for 6-8 minutes, turning frequently. Season with salt. Remove from the pan and thread onto skewers.

Puree the pumpkin soup finely with an immersion blender, mixing in the tomatoes. Bring the soup back to a boil, stirring constantly. Season with salt, pepper, and sugar. Serve with the chicken skewers.