Add the butternut squash and corn and stir to coat in the paste and when nicely coloured add the coconut milk and pineapple, cover and bring to a boil. Reduce the heat and simmer for 15 minutes ...

Add the coconut milk and simmer until the soup thickens ... Serve immediately. Instead of yellow split peas you can make this using two 400g tins of chickpeas, rinsed and drained.