Place the pumpkin chunks on a baking tray and pour over the oil. Season with the salt and place in the oven and allow to roast for approximately 30 minutes until the pumpkin is soft and starting to caramelise.
In the meantime, add the coconut oil to a pot and saute the onion, garlic and ginger until soft and fragrant. Add the spices and fry for another 30 seconds before pouring in the stock.
Reduce the heat and allow to simmer for 10 minutes.
When the pumpkin is cooked, add to the stock and pour in the coconut milk.
Allow to simmer for 10 minutes then season to taste and puree in a food processor or with a handheld blender.
Adjust seasoning if necessary and add a squeeze of fresh lime juice.
Serve topped with the cashes, chillies and basil leaves.