Instructions

1. Roughly chop vegetables.
2. On Instant Pot, press Sauté. Adjust to Normal heat, and wait until display says, "Hot." 
3. Add light oil and sesame oil to pan. Sauté onions and shallots until softened.
4. Add garlic, lemongrass, ginger and chilies, and sauté until fragrant, 30 seconds to a minute.
5. Add pumpkin, carrots, salt, pepper and turmeric. Mix thoroughly, and cook until warm.
6. Press Keep Warm/Cancel button. Add 2 cups vegetable broth, 1 can coconut milk, and juice of 1 lime.
7. Close Instant Pot, turn vent to Sealing position, press Manual, and adjust time to 5 minutes.
8. When cooking is complete, allow pressure to naturally release for 5 minutes before turning vent to release remaining pressure.
9. Open lid and stir contents, making sure nothing is stuck to pan.
10. Use immersion blender or regular blender to purée the soup.
11. To serve, ladle soup into bowls and pour spiral of chilled full-fat coconut milk over bowl, starting at center and swirling outward. Garnish with desired toppings and serve.