PEEL and CHOP the onion.
PEEL and SMASH the garlic clove.
PEEL, CORE, and CHOP the apples.
PEEL and GRATE the ginger.
HEAT the butter in an Instant Pot on the Saute setting. (*See notes if cooking on the stove.)
ADD the onions and apples. Cook for 4 to 5 minutes, or until they begin to soften.
ADD the garlic and ginger. Cook for 1 minute. Stir so the garlic and ginger don't stick to the bottom of the pan.
POUR in the vegetable broth, coconut cream, and pumpkin puree.
STIR in the maple syrup, cinnamon, nutmeg, allspice, cloves, white pepper, and salt. Top with the 2 bay leaves.
CLOSE the pressure cooker lid and bring the soup to high pressure. It will take about 15 minutes to come to pressure.
PROCESS for 5 minutes.
RELEASE the pressure manually and remove the bay leaves.
BLEND the soup in a Vitamix or other high-powered blender for 30 to 60 seconds or until it is smooth. You may need to do it in batches. Have a large bowl handy to pour the blended soup into.
TASTE and adjust the seasonings as needed. I usually add ½ teaspoon more salt and occasionally another tablespoon of maple syrup. If the soup needs some brightness, add ½ to 1 teaspoon of apple cider vinegar (optional).
SERVE hot and GARNISH with freshly ground black pepper, roasted pepitas, or Parmesan cheese.