(Ready in about 25 minutes | Servings 6)   
2 cloves garlic, smashed
1 onion, chopped
1 teaspoon ground allspice
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 chipotle pepper, seeded and finely minced
2 medium-sized potatoes, peeled and diced
2 large apples, peeled, cored and diced
2 (15-ounce) cans pumpkin puree
1/4 cup pecans, pulsed
2 cups water
2 cups vegetable stock
Toasted pumpkin seeds, for garnish   

Using the “Sauté” function, cook the garlic and onion until they are browned, or about 4 minutes.

Add allspice, salt, cayenne pepper, black pepper, and chipotle. Add the potatoes, apples, pumpkin puree, ground pecans, water, and stock.

Click the “Manual” button; adjust cooking time to 4 minutes under HIGH pressure. Afterwards, let the pressure release naturally for about 10 minutes.

Carefully open the lid; transfer the soup to your food processor; pulse until completely smooth and creamy, working in batches. Serve warm sprinkled with toasted pumpkin seeds.