1. Preheat oven to 425°
2. Peal and chop squash into 1-inch cubes. Add to a baking tray and drizzle olive oil, salt and pepper. Roast for 20-25 minutes or until the squash is tender.
3. Add pumpkin seeds to a piece of aluminum foil, drizzle with olive oil, salt lightly and close the foil packet. Place the packet onto a smaller separate baking tray and roast for 20-25 minutes along with the squash.
4. Add paprika, garlic powder, chili powder and cinnamon to a mixing bowl. Toss seeds in while still warm and mix until they are evenly covered. Add salt and pepper to taste.
5. Add olive oil to the BELLA 6QT Pressure Cooker. Press SAUTE* and add the chopped onions. Cook for about 5 minutes, or until they start to brown.
6. Add the pealed garlic cloves and the ginger and saute for 2-3 minutes.
7. Transfer the roasted squash into the Pressure Cooker and add the stock.
8. Using the BELLA Hand Immersion Blender, puree the soup to desired consistency
9. Cover Pressure Cooker and lock into position.
10. Press SOUP** with a pre-set time of 15 minutes. Allow cooker to advance to WARM for 10 minutes.
11. QUICK RELEASE steam, using the spatula to move the pressure release valve. Then carefully remove lid, allowing steam to escape away from you. Always use oven mits!
12. Garnish the soup with a drizzle of sour cream and top with roasted pumpkin seeds.

*The SAUTE function may take 5 minutes to preheat.

**Once pre-programmed button is selected the unit will preheat before starting the cook cycle. Preheat times depend on cooking mode selected.