Peel and deseed the squash. Cut into cubes and set aside. Chop the onion and celery to 1 inch pieces. Mince garlic and ginger.

Switch on the Instant Pot and set the mode to 'Sauté' and Normal. Add oil or butter.

Once hot, sauté ginger and garlic till the raw flavor vanishes.

Next add onions and celery. Mix and let them cook for 1-2 minutes.

Then add the butternut squash pieces.

Mix and add red curry paste, turmeric, salt, pepper powder and sugar. Let the squash cook for 2 minutes.

Then add water or broth.

Mix well and press 'cancel'. Set the mode to 'pressure cook', high pressure and time to 7 minutes. Close the lid, set valve to sealing and let the soup cook.

One the time is done, let the pressure release naturally for 3-4 minutes and then release the remaining pressure. Open the lid.

Use an immersion blender to puree the soup. Alternatively process in a blender.

Add in the coconut milk.

Mix well and serve topped with pumpkin seeds, black pepper powder and chilli flakes. Add some chilli oil if using.