In a saucepan over a medium heat, melt the butter and add the onion, chilli and ginger. Cook and stir for 5 minutes until soft. Add the carrot, apple and courgette and cook and stir for 5 minutes. Pour in the coconut milk, seasoning and stock and bring to the boil. Reduce the heat and simmer gently for 25 minutes until all vegetables are soft.
Purée the soup using a hand held liquidiser. Chill in the fridge for 3 hours prior to serving. Serve in chilled bowls with a drizzle of cream and a little pepper.