Instructions

1. Peel and finely chop the onions and garlic. Peel and remove the seeds then cut the pumpkin into smallish 3 to 4 cm chunks. The carrots and potatoes only need to be scrubbed before cutting into chunks.
2. Spray the oil into the pressure cooker pan. Over a low heat, gently brown the onions & garlic.
3. Add the pumpkin, potatoes and carrots and stir together before adding the chickpeas, tomatoes & stock.
4. Increase the heat and bring up to pressure for ten minutes. While the cooker is steaming, peel, core and grate the apple.
5. Use the cold-water quick depressurise method then remove the lid. Stir in the apple. Use a hand blender to create a potage. Season to taste, then over a medium heat, stir in enough coconut milk to achieve your preferred texture & creaminess.