If you thought soups were boring, this creamy pumpkin and wild rice soup topped with golden sage leaves and melted butter will change your mind. Recipe compliments of Instant Pot.

Ingredients

• ½ cup wild rice
• 2 cups water
• Generous pinch of salt
• 2 tbsp butter
• 15 sage leaves
• 1 onion, chopped
• 2 celery ribs, chopped
• 200 g baby mushrooms
• 500 g pumpkin or butternut squash, cubed
• 3 cloves garlic, crushed
• 1½ tsp flaked sea salt
• ½ tsp black pepper
• 1 tsp dried oregano
• ½ tsp chilli flakes
• Pinch of nutmeg
• 1 bay leaf
• 500 ml hot chicken or vegetable stock
• 1 x 400 ml tin coconut milk
• 1 x 400 g tin cannellini beans, drained
• 125 g kale
• 1½ tbsp cornflour mixed with 3 tbsp water
• Olive oil, as needed

Method

1. Pressure cook the wild rice with water and salt for 18 minutes, then drain and set aside.
2. Set the pot to sauté and melt the butter. Fry the sage leaves until crisp, then remove and reserve.
3. Add a little olive oil if needed, then sauté the onion, celery, mushrooms and pumpkin for 5 to 8 minutes.
4. Stir in the garlic, salt, pepper, oregano, chilli flakes, nutmeg and bay leaf and cook briefly.
5. Add the stock and coconut milk, seal the lid and pressure cook for 1 minute.
6. Release pressure and stir in the rice, beans and kale.
7. Add the cornflour slurry and stir until slightly thickened.
8. Serve hot with the sage butter drizzled over the top.