2 cups carrots roughly chopped
1 cup celery roughly chopped
1 tbsp Ginger grated
half a cup of pumpkin roughly chopped
half white onion finely chopped
3-4 garlic cloves minced
2 cups vegetable stock
2-3 green chilies
2 teaspoon lemon juice
2 cloves
salt and pepper
half tablespoon oil



  1. Saute a onion garlic in oil in saute mode of instant pot  are in traditional cooker until translucent, now add Ginger Chilli  cloves to it.
  2. After 10 seconds add all the remaining ingredients to depart switch to pressure cooker mode
  3. Pressure cook for 9 minutes  or   until  4 vessels in normal cooker
  4. 10 minutes natural pressure release
  5. Let it cool a bit before blending or if using a high speed blender go ahead but be careful
  6. after blending at the soup back to the instant pot in saute mode and simmer for about 5 to 7 minutes