Put the oil in a large heavy based saucepan over a medium heat and briefly fry the cumin seeds. Add the shallots and fry for 3-4 minutes until softened but not coloured.
Add the garlic and wine, bring to the boil then add the chestnuts, potatoes, nutmeg, cayenne pepper, turmeric and stock and simmer for 10 minutes.
Add the sprouts and cook for a further 8-10 minutes, or until both the potatoes and sprouts are tender. Stir in the creamed coconut.
Pour the soup into a blender and whizz until smooth, adding more stock if too thick.
Season well and serve with a swirl of creme fraiche and a sprinkling of toasted flaked almonds.