Pumpkin Wild Rice Soup

• 1/2 cup :wild rice, uncooked
• 2 tablespoons:butter or margarine
• 1 cup :onion, chopped
• 4 cups :chicken or vegetable broth
• 2 cups :cooked fresh or 16 ounce can pumpkin
• 1/8 teaspoon :white pepper
• 1 cup :cream or non dairy substitute
• chives, parsley or :roasted pumpkin seeds for garnish

Preparation

1. Cook the wild rice according to package directions, drain.
2. Melt the butter or margarine in large saucepan and add the onion and cook until light brown.
3. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.
4. Add the wild rice and pepper and bring to a boil.
5. Add the cream and bring the soup back to a boil, then reduce to a simmer.

Tips

This recipe can be doubled or tripled.

Once you add the cream, the longer it simmers the thicker it will get. Garnish with fresh chives, parsley or roasted pumpkin seeds.