Cover dhal or split peas in water and stand for 2-12 hours. Add more water when needed to keep them covered.
Drain and rinse well with water.
Pre-heat oven to 170 degrees C.
Chop half of pumpkin into small pieces and place in a baking dish and roast for 20 minutes, or until it is browned and soft.
Grate the remaining pumpkin.
Heat oil in saucepan and cook onion until translucent.
Add spices (turmeric, cumin, coriander, ginger) and dhal/split peas and fry, mixing continuously until they are all covered in oil.
Add stock and water
Simmer on low without a lid for 20 minutes.
Add the grated and roasted pumpkin (reserve some for garnish) and simmer for another 20 minutes (stirring occasionally) or until the dhal/split peas are cooked through and the soup becomes thick. Add more water if needed along the way.
Season with salt and serve garnished with roasted pumpkin.