Pumpkin Wild Rice Soup

Autumn is approaching and this is an easy soup to make to welcome the change in seasons. To make this 'after-work do-able' cook the rice the night before and chill it.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup  chopped onion
• 2  tablespoons butter
• 4  cups chicken broth
• 1 (16 ounce) can pumpkin or 2  cups  of cooked  butternut squash, can be substituted
• 1 1⁄3 cups  cooked wild rice
• 1⁄8 teaspoon white pepper
• 1  cup heavy cream or 1  cup  whipping cream
•  snipped fresh chives or  parsley

Directions

1. Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
2. Stir in the wild rice and pepper; continue to heat for another 10 minutes.
3. Stir in the cream and heat through; do not boil.
4. Garnish with chives or parsley and serve.