Sauté the finely diced shallots with the chopped garlic clove in the butter, chop the pumpkin and add, pour in the chicken stock and coconut milk and cook until soft, season with salt, pepper, curry paste and orange juice. Puree the soup and season again. Cook the beet in cumined salted water until soft, peel and finely dice.
Puree finely in some vegetable stock and beet juice as needed, pass through a sieve. Add the double cream, season with salt and pepper and whip with a blender.
Cut the licorice stalks in half and sharpen them.
Skewer three crab tails on each. Mix the tempura flour in a little ice-cold water, coat the skewers and fry immediately- drain on kitchen paper. Pour the soup into suitable glasses, carefully pour the foam on top and place the skewers on the glass – serve immediately.
It is best to drink the soup from the glass, then the flavors mix best!