Pressure Cooker Butternut Squash Soup

Heat 3 tablespoons extra virgin olive oil in a stovetop pressure cooker over medium heat. Add 1 onion, chopped, and sauté for 4–5 minutes, until softened and fragrant.
Add 1 carrot, chopped, and cook for a few minutes, stirring. Add 2 garlic cloves, minced, and cook for 2 minutes.
Add prepared 1200 g butternut squash, 1½ teaspoons sea salt , and ¼ teaspoons freshly ground black pepper. Crumble in 1 vegetable stock cube and stir to coat the squash with the seasoning.
Add prepared 250 g potato, stir, and cook for a few minutes. Pour in 1 l boiling water, ensuring the contents remain below your cooker’s recommended maximum fill level for soup.
Secure the lid and bring the cooker to pressure according to its instructions. Adjust the heat as directed for your cooker to maintain pressure, then cook for 8–10 minutes, counting from when full pressure is reached.
Remove the cooker from the heat and allow the pressure to release naturally. Open only once fully depressurized and safe to open according to the manufacturer’s instructions. Check that the squash and potato are tender, then blend with an immersion blender until smooth.
Divide among four bowls. Drizzle with 40 ml heavy cream, if using, and sprinkle with 30 g toasted pumpkin seeds.