Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic and saute for 30 seconds.
Next add onions and saute until they soften.
Then add asparagus to the onion mixture and stir to combine. Continue to sauté until asparagus is tender, 2 to 3 minutes.
Pour vegetable stock or water into the Instant pot. Add salt and black pepper.
Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid
Blend the soup using an immersion until creamy and smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled. Add cream or coconut milk, and stir well.
Adjust seasoning. If you think the soup is too thick, you can add water or milk to the soup and boil it for 2 minutes.
While serving sprinkle pumpkin seeds and more cream if required.