Step 1

Preheat oven to 180°C. Place pumpkin in a large roasting pan with 1 tbs olive oil and all the spices. Toss to combine and season. Roast for 50-55 minutes until pumpkin is cooked. Set aside.

Step 2

Heat remaining 2 tbs oil in a large saucepan over medium-high heat. Add onion and ginger ,and cook, stirring occasionally, for 2-3 minutes until onion begins to soften. Add lentils and cook, stirring occasionally, for 4-5 minutes until lentils are coated in oil and heated through. Add pumpkin and cover with stock. Bring to the boil, reduce heat to medium and simmer, stirring occasionally, for 1 hour. Remove from heat and season. If soup is too thick, add a little water at the end of cooking until a desired consistency.

Step 3

Divide soup among bowls, spoon over Greek yoghurt and top with fried curry leaves, coriander and chilli to serve.