Drain beans, place in a pressure cooker with pumpkin, potatoes, onions, carrots and green beans. Cover with water by about 2cm, add stock cube and close the cooker.
Bring to pressure, reduce heat and simmer 15 minutes. Turn off heat and release steam. Add mushrooms, peas, rice, quinoa, sage and bay leaves.
Seal the cooker and return to pressure. Lower heat and simmer another 7 minutes. Release steam. Season, then serve soup garnished with olive oil and grated Parmesan.