2 tablespoon Heavy cream or Coconut Milk or dairy milk
Optional toppings
pumpkin seeds
lightly steamed asparagus tips
fresh ground pepper
extra cream
lemon juice
Instructions
In a Pressure cooker,add butter or oil and once it’s hot add minced garlic and sauté for 30 seconds.
Next add onions and sauté until they soften.
Add asparagus to the onion mixture and stir to combine. Continue to sauté until asparagus are tender, 2 to 3 minutes.
Pour water into the Instant pot. Add salt and black pepper.
Pressure cook it for 5 minutes, give 2-3 whistles
Blend the soup in a blender until creamy and smooth.If you don’t have a hand blender, puree in a blender in batches once slightly cooled. Add heavy cream or milk, stir well.
Adjust seasoning. If you think soup is too thick, you can add water or milk into soup and boil for 2 minutes.
While serving sprinkle pumpkin seeds and more cream if required.
