Switch on the Instant Pot in saute mode. Add oil. Wait for a min for the oil to get hot. Add finely chopped garlic and saute for a min.

Next, add onions and saute until the onions are soft.

Add chopped carrots and saute for a few secs.

Next, add the pumpkin puree. I had homemade pumpkin puree so I went ahead with that. You can also use canned or store-bought pumpkin puree.

Combine well and add the required Salt and Pepper Powder.

Next, add 1.5 cups of Water or Vegetable broth. Mix well and close the Instant Pot. Set 10 mins in high pressure.

Once the time is up. Wait for 5 mins and then do a quick release and open the InstantPot. Using an immersion blender blend well to a soupy consistency.

Add 1 cup of Coconut Milk. Switch on the Instant Pot in saute mode. Cook for 2 mins and switch off.

Finally garnish the soup with pumpkin seeds, red chili flakes, and coriander leaves.

Delcious Instant Pot Vegan Pumpkin Soup is now ready.