Step 1

Set the Instant pot to saute mode. Heat oil.

Step 2

Once the oil is hot, add chopped onion, minced garlic, and ginger. Saute for a minute until it is aromatic and no more raw smell.

Step 3

Add chopped pumpkin, sweet potato, curry powder, turmeric powder, chilli flakes and salt.

Step 4

Mix everything well and saute for 2 minutes.

Step 5

Add vegetable stock. Close the lid, set the valve to sealing position, and set the Instant pot to manual mode (pressure cook). Cook on high pressure for 5 minutes.

Step 6

When the timer is off, let the pressure release naturally for 5 minutes and then release all the pressure manually.

Step 7

Using a hand blender blend everything until smooth. Stir in the coconut milk.

Step 8

Serve with a garnish of fresh cilantro on top.