Heat a large pot over medium heat. Once pan is heated, add sunflower oil, shallot, ginger, garlic and serrano pepper. Saute for 3 Minutes.
Add bell pepper and curry paste and stir. Cook for 2 Minutes, and then add squash. Cook for another 2 Minutes.
Add coconut milk, pumpkin puree, turmeric and coconut aminos. Stir. Add salt to taste.
Bring mixture to a simmer over medium heat.
Once mixture is simmering, reduce heat to low and cover.
Cook for 15 Minutes, stirring occasionally.
Add broccoli, lemon juice and cashews. Cover and simmer for 4 Minutes.