Sauté the Aromatics: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

Add Garlic and Spices: Add the minced garlic, dried sage, dried thyme, and grated nutmeg to the pot. Stir constantly for about 1 minute until fragrant. I find that 'blooming' the spices in the hot oil like this really deepens their flavour.

Combine Soup Base: Pour in the vegetable or chicken stock and add the pumpkin purée. Whisk everything together until the pumpkin is fully incorporated and the mixture is smooth.

Simmer the Base: Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15 minutes. This step allows the initial flavours to meld together.

Cook the Wild Rice: Stir in the rinsed wild rice, salt, and pepper. Increase the heat to bring it back to a simmer, then reduce to low again, cover, and cook for about 45-55 minutes, or until the rice is tender and has split open. Stir every 15 minutes or so to prevent the rice from sticking to the bottom.

Finish with Cream: Once the rice is cooked, turn off the heat. Slowly stir in the double cream until it's fully combined. Be careful not to let the soup boil after adding the cream, as it can cause it to curdle.

Taste and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and garnish with toasted pumpkin seeds and fresh sage leaves for a lovely finishing touch.