This is a fabulous Instant Pot Pumpkin Soup recipe to make with real sugar pumpkin and it's so healthy with the addition of turmeric! Works for Paleo and Whole30 too.
Cook your pumpkin in your Instant Pot for 15 minutes and one cup of water, then quick release. For more details please read this post showing how to cook a whole pumpkin in your Instant Pot.
Turn on the saute function in your pressure cooker, add the chopped onion to the pot and saute in a little olive oil.
Add the garlic, ginger, turmeric, cumin, salt and pepper to the onions and stir well.
Add the chicken broth or vegetable broth, coconut milk, and cooked fresh pumpkin to the pot and stir again.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 5 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 7-10 minutes, then release the remaining pressure and open the lid.
Using an immersion blender, blend up the pumpkin soup until it is smooth. Taste and adjust seasoning if necessary.
Serve hot with a drizzle of coconut milk and toasted pumpkin seeds.
found on www.noshtastic.com