To prepare the vegan pumpkin soup, peel and dice the pumpkin roughly. 1 inch sized chunks are fine.
Halve, core and chop the pears into thick slices.
Slice the jalapeno. Halve and slice the onion.
In a pressure pan (around 4L capacity), heat the olive oil. Fry the onion on moderate flame for 2-3 minutes. Add the pumpkin, pears and jalapeño and fry on a high flame until golden brown spots appear on the surface of the pumpkin chunks.
Season with salt. Pour in 2 cups water. Cover the lid of the pressure cooker with the weight plugged in. Reduce the flame after one whistle and cook on sim for 4-5 minutes.
Open the cooker once the pressure drops. Remove the contents into a blender and blend into a smooth puree. Return to the pressure pan and thin with some water if required. Bring it to a gentle simmer.
Divide between two large bowls and top with mixed seeds, sliced jalapeño and pears, and a light drizzle of extra virgin olive oil. Serve hot.
Apple can be used instead of pears.
This soup can be prepared in an Instant Pot or Soupmaker instead of the pressure cooker. Make sure the vegetables and fruit are sauteed well before cooking along with water or stock.