For the tofu skewers, grate the ginger and squeeze the lime. Mix with all other ingredients (except for the tofu) to a smooth marinade. Cut the tofu into strips or cubes, place on wooden or metal skewers and place in the marinade. The longer the skewers marinate, the better they absorb the taste. If you don't have much time, it is best to cut the tofu relatively thin.

For the soup, finely dice the shallot and coarsely dice the pumpkin. Heat a saucepan over medium temperature. Add coconut oil and curry paste and fry for 1-2 minutes. Add shallot and pumpkin and fry as well.

Deglaze everything with the vegetable stock, bring to the boil briefly and then simmer with the lid closed and at a low temperature for about 15-20 minutes until the pumpkin is soft. Add coconut milk and lime juice and blend until smooth. Season to taste with salt.

Grill or fry the tofu skewers from all sides at a relatively high temperature. While doing so, brush with the rest of the marinade.

Serve the soup sprinkled with chopped cilantro and sesame seeds. Serve with the tofu skewers.