Cut the veggies and keep ready.

I have taken whole baby carrots, diced tomatoes, chopped onions(either red or white), chopped garlic and Serrano pepper.

I didn’t have a fresh pumpkin. That’s why I used this pureed pumpkin in my recipe.

If using fresh pumpkin, take two cups of pumpkin chunks. (cut into medium sized pieces.)

Add a tsp of any oil of your choice and sauté the veggies for a few minutes.

Add cashews and pumpkin puree.

Cover and cook for a few minutes.

As the tomatoes start to lose water, add 2 tbsp of red curry paste and a cup of water or veggie broth.

Simmer for 5-7 minutes.

To the simmering vegetables in broth, add a cup of coconut milk.

Stir well, add salt and ¼ cup of nutritional yeast.

Turn the heat off.

Allow the mixture to cool.

Take all the ingredients in a high-speed blender.

Blend to make a super-smooth and creamy puree.

Pour the mixture back to the pan and adjust salt.

If you want a thinner consistency, add more water or coconut milk.

Bring the mixture to boil.

Add chopped cilantro and roasted peanuts on top.

Serve the soup warm.

Set the instant pot to the saute mode. Add oil and wait for a minute till the oil is warm enough.

Now add all the veggies, except the pumpkin puree, and stir well.

After two to three minutes, as onions become translucent and carrots brown a bit, add tomatoes, cashew and pumpkin puree.

Add 2 tbsp of the red curry paste, salt and pepper, and water or broth.

Select the instant pot soup mode and add 10-minutes of cooking time.

After the beep, wait for NPR and open the lid.

Add coconut milk and puree the soup with a hand or immersion blender.

Bring the soup to a boil in the saute mode and adjust the consistency. (Add more water if needed and adjust salt and pepper)

Serve warm with roasted peanuts and cilantro.