Heat olive oil in a saucepot.
Add onion and cook stirring over medium-high heat.
Add curry powder and cook until fragrant.
Add pumpkin and mushrooms and stir to coat with the curry.
Pour in coconut milk and vegetable stock. Bring to a boil.
Reduce heat and simmer 12 minutes.
Add in spinach and cook 2-3 minutes.
Stir in cilantro and season to taste with salt and pepper.
Serve curry warm sprinkled with cashews.