Put olive oil in a 6 quart Instant Pot and turn on sauté. Add the chopped carrots and onion and cook until slightly brown, about 5 minutes. Add the garlic, ginger, curry powder, cumin, and nutmeg. Stir well and sauté together for about 1 minute. Turn off the Instant Pot.
Add the butternut squash cubes and the vegetable broth. Place the lid on the Instant Pot; making sure it's locked and the steam value is in the closed position. Set the manual high pressure for 10 minutes.
When the soup is finished cooking, wait 10 minutes for the Instant Pot to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open the lid once all steam has been released.
Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste. Serve in large bowls topped with roasted pumpkin seeds and a sprinkling of garlic chives, if desired.
Leftovers can be stored in a tightly covered container in the refrigerator.
Soup can be frozen for up to 3 months. Thaw in the refrigerator and blend the soup again before heating to get a smoother consistently.