Heat a large skillet on medium-high heat and add coconut oil. Once hot, add in sliced onion and diced red pepper, cooking for about 7 to 10 minutes, until onion is translucent.

Add minced garlic and grated ginger and cook for another 1 to 2 minutes. Add in curry powder, diced tomatoes and canned pumpkin puree. Stir until well combined.

Bring to a simmer and cook for about 10 minutes, or until water from canned tomatoes has cooked off. Stir in vegetable broth, coconut milk and diced butternut squash (I use frozen that has been thawed in the microwave).

Return to a simmer and cook until diced squash is cooked through, about 15 minutes.

Taste and adjust seasoning, as needed. Add shrimp and cook for about 5 minutes, until shrimp is just cooked through.

Squeeze juice of 1 lime into the pan, stir and serve with prepared riced cauliflower and green onions (optional).