First, add one cup of water to your inner pot. Place a trivet rack or sling into the pot. Set pumpkins on the rack. If only one pumpkin fits on the rack, you don't need the rack, just set pumpkins on top of the water. Set Pot on High Pressure for 13 minutes. Let pot naturally release for 10 minutes, or until the pin drops. Remove pumpkins.
Let pumpkins cool before cutting. Cut pumpkins in half. Remove all seeds and guts of pumpkin (Keep those for roasting) Remove the pumpkin skin. It should peel right off.
In a large bowl add pumpkin and cut it up well with a sharp knife. Next, using an immersion mixer or electric mixer, mix pumpkin until creamy and no chunks.
Add spices and mix well. Pour pumpkin mixture vegetable stock and coconut milk into the pressure pot. Hand mix well with a wooden spoon, I use my Spurtles for mixing.
Set pot on High Pressure for 15 minutes. Quick release away from cabinets and face. Open the pot carefully and taste. If at that time you would like to add more seasoning, you may do so. Let soup sit for 5-10 minutes before serving. Add croutons, a drizzle of coconut milk, and lightly add pepper to taste. ENJOY.