Soak the split peas for about 2 hours or overnight.
Boil until half cooked. Drain the water and remove the skin from the butter squash cut in cubes. Remove green skin from the papaya, and cut into cubes or as desired. Wash the mushrooms, cut onion in cube sizes. Mince the fresh ginger and saute onion and mince garlic. Add the mushrooms, split peas, papaya and pumpkin, seasoned with turmeric, cumin powder, and a bit of ginger powder. Add the Chicken broth or use chicken cubes. Stew for 15 minutes on a low heat or until the veggies are cooked. Add a dash of black pepper and salt to taste. Dish up and enjoy.
Make a bulk load and have for breakfast or other meals in the day.