Step 1

Set your Instant Pot to the Sauté function.

Step 2

Add a knob of butter then the leeks, sage and garlic. Sauté until soft and fragrant.

Step 3

Stir in the pumpkin, stock, brown sugar, salt pepper and cream then place the lid on the Instant Pot.

Step 4

Set the vent to sealing position. Cook on high pressure for 10 minutes. Slow release the pressure and remove the lid.

Step 5

Transfer the soup to a blender (or use a stick blender) and puree until smooth.

Step 6

Pour back into the pot then taste and adjust seasoning by adding more salt, pepper or sugar if necessary.

Step 7

Garnish with crispy sage leaves (optional) and a swirl of cream then serve with bread of your choice.