Pumpkin-Wild Rice Soup - Kim Kelley

2 cups cooked wild rice                     
2 tbsp butter or margarine                
1 cup chopped onion                         
4 cups chicken broth                          
1 16oz can pumpkin                          
⅛ tsp pepper                                        
1 cup heavy cream                            
chives or parsley for garnish

Cook wild rice according to package directions (Kim uses Uncle Ben's wild rice boxed mix and follow directions).  Melt butter in large saucepan.  Add onions and cook until light brown.  Stir in broth and pumpkin.  Cook 10 to 15 minutes, stirring occasionally.  Add wild rice and pepper; cook 10 minutes longer.  Stir in cream; heat to boiling.  Serve garnished with chives or parsley.  Makes 8 servings.