Makes 6 to 8 servings
1/2 cup wild rice, uncooked
2 tablespoons butter or margarine
1 cup onion, chopped
4 cups chicken broth
16 ounce can pumpkin
1/8 teaspoon white pepper
1 cup heavy cream
chives, parsley or roasted pumpkin seeds for garnish
Cook wild rice according to package directions, drain.
Melt butter in large saucepan and add onion and cook until light brown. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.
Add wild rice and pepper and bring to a boil. Add cream and bring back to a boil, then reduce to a simmer.
Tip:
Once you add the cream, the longer it simmers the thicker it will get. Garnish with fresh chives, parsley or roasted pumpkin seeds!