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In the slow cooker pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar
Nestle the pumpkin and chicken into the pot, submerging completely
Cover and cook until pumpkin is tender and chicken is cooked through, about 4 hours on high or 8 hours on low
Using tongs or a slotted spoon, transfer the chicken to a cutting board
Use two forks to shred the chicken into bite-sized pieces.Season the remaining liquid in the slow cooker with the salt
Using an immersion blender, or a blender, blend the pumpkin until completely smooth
(Skip this step if you used pumpkin puree.) Return the chicken to the slow cooker and add the bell peppers
Cover and cook the curry until the bell peppers begin to soften, about 30 minutes on high
Stir in the spinach and lime juice
Serve over cooked rice with extra lime, cilantro, and cashews to garnish