Instructions

• Start by melting 1 tablespoon butter right in your pressure cooker pot on medium heat. That butter's your base, so wait till it’s all melty.
• Toss in minced garlic and cook it till it’s fragrant, 'bout a minute. Don't let it brown or burn, or it’ll turn bitter on ya.
• Stir in tomato paste with crushed red pepper flakes and keep cooking for 2 more minutes. You see it darken a touch, that’s your flavor building.
• Pour in broth slow and steady while whisking to combine all that rich paste into the liquid.
• Mix in pumpkin puree and bring it to a simmer. Let it cook for about 15 minutes, stirring now and then so it doesn’t stick.
• You gotta blend the soup until it’s all silky smooth. Use an immersion blender right in the pot or do it by batches in a regular blender—careful with hot stuff!
• Stir in grated Parmesan and heavy cream. Then season it well with kosher salt to your taste. This is where broth depth turns creamy and rich.
• Let soup simmer an extra 5 minutes for all those flavors to meld real good. Serve it with a drizzle of cream, Parmesan shavings, and fresh basil to top it off.
• Butter one side of the bread, layer Swiss cheese slices, top with another bread slice butter-side out. Grill ‘em in a pan until golden and melty.