An amazing soup for those wintery fall days, just in time for Thanksgiving and Halloween.
Start by adding the olive oil to the Instant Pot. Then press the saute button.
Once the oil is heated up (about 30 seconds), add the diced onions, saute until they are softened.
Then add the garlic, saute until the onions and garlic are softened and translucent.
Then mix in the ground ginger, curry powder, pumpkin, vegetable broth, salt, and pepper. Mix well.
Add your lid, making sure it's locked into place and that the vent is turned to the sealed position. Then set the manual high pressure (or soup) for 15 minutes high pressure.
When the time is done, do a natural release. Open the lid and mix well.
Plate, serve and enjoy!