Preheat your oven to 200°C. Pop the pumpkin pieces onto a tray, drizzle with 2 tbs olive oil and bake in the oven until golden brown and cooked through, approx. 40 minutes.
Heat the coconut oil in a large saucepan, add the onion, ginger and chilli. Sauté for 5 minutes and then add the roasted pumpkin along with the coconut milk, water, coconut aminos, fish sauce and coconut sugar. Allow to simmer for 10 minutes.
Using a stick blender, blend the pumpkin mixture into a smooth soup. Add the lime juice and taste for seasoning. I find sometimes it needs an extra ½ tsp sea salt for additional seasoning.
Tear the leaves of the thai basil and add to the soup along with the bok choy. Allow to simmer for 5 minutes before serving.