Set the instant pot to the saute mode. Add oil and wait for a minute till the oil is warm enough.
Now add all the veggies, except the pumpkin puree, and stir well.
After two to three minutes, as onions become translucent and carrots brown a bit, add tomatoes, cashew and pumpkin puree.
Add 2 tablespoon of the red curry paste, salt and pepper, and water or broth.
Select the instant pot soup mode and add 10-minutes of cooking time.
After the beep, wait for NPR and open the lid.
Add coconut milk and puree the soup with a hand or immersion blender.
Bring the soup to a boil in the saute mode and adjust the consistency. (Add more water if needed and adjust salt and pepper)
Serve warm with roasted peanuts and cilantro.