Add oil to your instant pot and switch on the saute mode (High)

Add the garlic, onions (both roughly chopped) and saute for about a minute.

Now add the pumpkin and saute for 7 to 8 minutes until you see some color on the pumpkins. (gives a nice flavor to the soup) It is ok if they stick to the bottom of the pan, because we will be adding broth in the next step. So try and get as much color as possible.

Now add the broth, salt, cashews, potato, thyme sprigs. Scrape the bottoms of the pan if needed. Cook on manual high for 3 minutes. Release pressure naturally or after 5 minutes.

Open up add the nutritional yeast, adjust salt as needed and blend everything using a hand blender or wait for it to cool down and blend it a blender until nice and creamy.

Serve hot garnished with crispy kale / brussel sprouts

Place the pumpkin, onions, potato and garlic in a baking tray and adda bit of salt. Now roast them in the oven at 400 F for 20 to 25 minutes. Alternatively, you could saute them in an iron skillet until they are nice and roasted. Saute them in high heat until you see some color on the pumpkins.

When you see some color, add the cashews, bayleaf, chilli flakes, salt, broth and simmer for 7 to 8  minutes until the veggies are nice and tender.

Now add the nutritional yeast and mix everything well. Blend everything well using a hand blender or a normal blender.

Serve hot with crispy kale / brussles sprouts.