Step 1

Place the pumpkin, onion, garlic, leeks, water, and broth in the pot.

Step 2

Close lid and Select "Pressure Cook" mode adjust to 5 minutes. When cooking is complete press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.

Step 3

For chunky texture: use an immersion blender, stand blender, to puree the soup until you reach the desired texture. For smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return to the instant pot.

Step 4

Taste and season to taste with salt and pepper. Stir through heavy cream (do not boil the soup after adding soup).

Step 5

Ladle soup into bowls, drizzle with a bit of cream, sprinkle with pepper and roasted pumpkin seed, if desired. Serve with crusty bread or crackers.