Switch on the saute mode in your instant pot and let it become hot.

Now add the olive oil, crushed garlic, cumin, bayleaf, turmeric and saute for few minutes until the spices turn fragrant.

Add the onions and saute until translucent.

Now add the veggies, paprika, salt, thyme, nutmeg and saute for 2 minutes. (Alternatively you can roast the veggies in the oven for 25 to 30 minutes at 400 F and add the roasted veggies to the instant pot for better flavor)

Add the veggie stock, cashews and close the lid. Switch off the saute mode.

Cook in manual / pressure cook mode for 15 minutes. Let the pressure release naturally.

Open the instant pot and blend everything until nice and creamy using a hand blender. Add more water/ veggie stock if needed.

Check the seasoning at this stage and adjust salt and pepper as needed. Also add the maple syrup if you wish now. to balance the flavors.

Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.

Pre heat the oven to 400 F.

Add the pumpkin, carrots, sweet potato to a baking tray. Drizzle with olive oil, salt, black pepper to taste and bake for 25 to 30 minutes until tender and roasted.

(Alternatively, you can saute the veggies in the pan and roast them in the pan)

Add the oil to a sauce pan and when it becomes hot, add the oil, cumin seeds, bayleaf, garlic, turmeric and saute until the spices turn fragrant.

Now add the onions and saute until translucent.

Add the roasted veggies, cashews, veggie stock, salt, paprika, nutmeg, and let it boil for about 15 minutes.

Blend evrything using a blender until smooth and creamy.

Adjust salt, pepper to taste. Add maple syrup if you wish to balance the flavors.

Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.