Put about 1–2 teaspoons of your coconut oil into a large pot over a medium heat.
Add the mustard seeds and cook until they start to pop – lower the heat when they do so and transfer them to a small bowl.
Heat the rest of the coconut oil in the same pan, then add your onions.
Sauté until they start to go translucent and fragrant, about 5–6 minutes on a low heat.
Add the garlic, ginger, turmeric, coriander stalks, dried chilli flakes, ground cumin, curry powder and half your curry leaves. Stir continuously and keep frying until everything becomes nice and fragrant.
Put your mustard seeds back into the pan. If it starts to dry up, you can add a dash of your stock to help continue the frying process.
Add the pumpkin, split peas, about half the fresh coriander and the rest of the stock to the pot. Stir and bring the mixture up to the boil, seasoning with salt and pepper. Once it reaches the boil, lower the heat to a simmer.
Add the cinnamon stick and stir again. Cover and cook for about 45–55 minutes, until the split peas are cooked and the pumpkin is tender.
Season again to taste.
Once cooked, transfer about a quarter of the mix to a blender.
You may need it to cool slightly first, depending on your blender type.
Add the coconut milk and blend until smooth and creamy. Pour back into the pot and stir, adding the lime juice and zest and seasoning again to taste.