Pumpkin and Wild Rice Soup

The perfect bowl of flavourful comfort!

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

Instructions

Place the ½ cup wild rice, 2 cups water, and a generous pinch of salt in the Instant Pot, making sure the water tastes seasoned. Secure the lid, select Pressure Cook, set to 18 minutes, and press Start. Once the rice is cooked, drain well and set aside.

Cancel the cooking function and select sauté (medium heat, level 2). Add 2 tbsp butter and fry the 15 sage leaves until crisp. Pour the butter and sage into a bowl and set aside for serving, leaving the pot lightly greased. Add a little olive oil if needed.

Add the 1 onion, 2 ribs celery, 200 g mushrooms, and 500 g butternut squash. Sauté for 5–8 minutes until the onion is translucent and the celery has softened. Stir in the 3 cloves garlic, 1 ½ tsp sea salt, ½ tsp black pepper, 1 tsp oregano, ½ tsp chili flakes, pinch of nutmeg, and 1 bay leaf. Cook for 2 minutes more until the garlic is fragrant.

Cancel sauté. Add the 500 ml hot stock and 1 tin coconut milk. Secure the lid, select Pressure Cook, and set to 1 minute. Perform a quick release once finished.

Stir in the reserved rice, 1 tin cannellini beans, and 125 g kale. Whisk the 1 ½ tbsp cornflour slurry into the hot soup and stir until slightly thickened. Taste and adjust seasoning as needed.

Ladle into bowls and drizzle with the reserved brown butter sage to serve.

Notes:
You can swap the pumpkin for butternut squash or sweet potato. Coconut milk can be replaced with 125 ml cream for a richer finish. To keep the recipe vegan, use vegetable stock and replace the butter with olive oil for frying the sage.