Add your olive oil to the pot and once its heated, toss in your diced onions. Cook the onions for about 3 minutes until they start to soften.
Add in your zucchini and cook for about 3-4 minutes, stirring in often.
Mid-way through cooking your zucchinis (2 minutes), add your fresh garlic and ginger to the pot and finish off the remaining 2 minutes. We want to smell that fragrant garlic and ginger.
Add in your peas, vegetable broth, red curry paste, garlic powder and salt.
Place your Instant Pot on sealing mode and hit the Soup setting.
When the soup is ready, finish it off by blending it up to your preferred consistency using a blender.
Add coconut milk to taste and top with pumpkin seeds and homemade croutons (optional).