Pumpkin soup with ginger

Step 1 of 5:

 

Wash the pumpkin, quarter it, and remove the seeds (don't discard the seeds). Peel the potatoes, carrots, onion, garlic, and ginger, and dice everything small, just like the pumpkin.

Step 2 of 5:

 

Melt the butter in the pressure cooker, and lightly sauté the onion, garlic, and ginger. Add the pumpkin, potatoes, and carrots, and cook briefly while stirring. Then, lightly salt and pepper everything, stir in the remaining spices, and pour in the broth.

Step 3 of 5:

 

Close the pressure cooker, set the regulator to level 3, and heat the pot on the highest setting. When the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. As soon as the green ring (cooking indicator: 2nd ring) becomes visible, the cooking time of approx. 5 minutes begins.

Step 4 of 5:

 

Meanwhile, briefly toast the pumpkin seeds in a dry pan until lightly browned, then remove, let cool, and peel the seeds as desired.

Step 5 of 5:

 

Remove the pressure cooker from the heat source, let it steam out, and open it. Puree the contents of the pot until smooth and stir in the coconut milk. Season the soup to taste, divide into bowls or deep plates, and stir in 1 tbsp of crème fraîche decoratively, lightly but not completely, to create a nice pattern. Drizzle the soup with some pumpkin seed oil and serve garnished with the seeds and basil.