Wash and chop red bell peppers, zucchini, broccoli, potatoes and shallot. Juice navel oranges.
In a large soup pot over medium heat, add your coconut oil and all your veggies. Sauté for 10 minutes.
Add pumpkin puree, coconut milk, spices and sriracha. Bring to a boil and then reduce to a simmer for 25 minutes.
Remove from heat and stir in cashews.
Serve curry over cooked rice and top with fresh basil!