Rinse the rice and split peas. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and simmer for 17 minutes until rice and split peas are just tender. Drain and set aside.
Heat oil in a large pot, stir in onion, ginger and garlic. Cook for 3-4 minutes until onion has softened. Stir in turmeric and cook for a further minute.
Add stock, water, pumpkin and cooked rice mixture to the pot, mix well. Bring to the boil, reduce heat and simmer gently for 20-25 minutes whilst stirring regularly until pumpkin is cooked through.
Remove from heat and puree with a handheld blender. Season to taste and serve between serving bowls. Stir in some coconut cream, sprinkle with chillies, parsley and accompany with lime wedges.