Serves: 6

1 tbsp olive oil
1 onion, finely chopped
1 long green chilli, seeded and finely chopped
1 tbsp finely grated ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
4 curry leaves
3 cardamon pods
1/4 butternut pumpkin, peeled and diced
1 cup yellow split peas
400g can chopped tomatoes
1 tbsp tomato paste
1L chicken stock
400ml can coconut milk

To serve:
Roasted chickpeas
Micro herbs
4 Naan bread, heated just before serving in a dry non-stick fry pan


METHOD

1. Heat oil in a large saucepan over medium-high heat then add the onion, chilli and ginger. Cook, stirring, for 3-4 minutes until onion is soft.

2. Add pumpkin, split peas, tomato, tomato paste and stock, and bring to the boil. Reduce heat to low and cook, partially covered for 40 minutes or until split peas are very tender. Remove from heat. Remove cardamon pods and curry leaves and discard.

3. Puree soup in a blender or food processor until smooth. Stir in most of the coconut milk, retaining a couple of tablespoons to garnish, and season to taste.

4. To serve, pour soup into serving bowls and drizzle with remaining coconut milk. Sprinkle with hot Naan bread.