Instant Pot directions: Slice kabocha squash into large pieces, scoop out seeds, and peel it. Place the squash, along with the olive oil, leek, garlic, tarragon, oregano, marjoram, bay leaves, pistachios, and vegetable broth in the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s directions. When done, remove the bay leaf and add plant-based milk. Puree soup in a blender container and add salt and pepper (if desired). Turn on medium heat to bring soup just to a simmer. Remove from heat. Serve in bowls and garnish with additional pistachios if desired.

Slow cooker directions: Slice kabocha squash into large pieces, scoop out seeds, and peel it. Place the squash, along with the olive oil, leek, garlic, tarragon, oregano, marjoram, bay leaves, pistachios, and vegetable broth in the container of the slow cooker. Cook on high for 4–6 hours or on low for 8–12 hours. Cook according to manufacturer’s directions. Cook according to manufacturer’s directions. When done, remove the bay leaf and add plant-based milk. Puree soup in a blender container and add salt and pepper (if desired). Turn on medium heat to bring soup just to a simmer. Remove from heat. Serve in bowls and garnish with additional pistachios if desired.