Wash the paprika and chilli, core and dice. Peel ginger and finely chop.
Peel the onion and dice. Heat the butter and fry the onion until translucent. Add paprika, chilli and ginger and briefly roasting. Deglaze with white wine and bring to the boil briefly. When the liquid is reduced, pour in the soup and simmer for 15 minutes.
When the peppers are tender, puree the soup and season to taste.