Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic ,ginger ,onions and saute till the onions turn soft.
Add diced butternut squash, carrots ,water or vegetable stock, red chilli flakes and salt.
Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Puree soup using a immersion blender until smooth.If you don’t have a immersion blender ,puree in a blender in batches once slightly cooled.
Add thick coconut milk, red chilli flakes, red chili powder, lime juice and stir well.It tastes really great with coconut milk but you can also replace with milk or cream or half and half.
If you think soup is too thick ,you can add water into soup and boil for 2 minutes.
Serve hot and top with red chilli flakes and pumpkin seeds.