2) In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin and enough stock to cover. Bring to a boil and then simmer, covered, for 20 minutes. Remove the cover and simmer another 10 minutes.
3) To temper, in a small skillet warm the rapeseed oil until shimmering. Add the mustard seeds and, when they stop popping, add the red pepper flakes, garlic and salt. Swirl the skillet so the contents cook evenly and cook another 10 seconds, then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!) and pour back into the soup pot. Finish with the honey, lime juice and coriander.
4) Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!