• Cook the wild rice according to package directions, drain.
• Melt the butter or margarine in large saucepan and add the onion and cook until light brown.
• Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.
• Add the wild rice and pepper and bring to a boil.
• 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.