Creamy Pumpkin Carrot Soup（Instant Pot)

Note: If using a regular pot instead of a pressure cooker, double the amount of water to 1 litre and simmer until all the vegetables are tender.

Ingredients

• 600 g pumpkin, cut into chunks

• 500 ml water

• 400 g mixed vegetables, such as carrots, celery, onions, and ginger

• 1½ tsp salt, or to taste

• 1½ tsp vegetable stock powder

• A tiny pinch of nutmeg

• 250 ml coconut milk

Toppings (optional)

• Fresh parsley

• Soy cream

• Pumpkin seeds

Instructions

1. Bring the water to a boil in a pressure cooker. Add the salt, vegetable stock powder, pumpkin, and other vegetables.

2. Close the lid and cook under pressure for 7 minutes.

3. Once the vegetables are tender, use a hand blender to purée everything until smooth.

4. Finely grate a tiny amount of whole nutmeg into the soup to add a delicate aroma.

5. Stir in the coconut milk and heat gently.

6. Serve in bowls and garnish with fresh parsley, soy cream, or other toppings of your choice.