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Pumpkin Wild Soup (meat or pareve)

Contributed by Eileen Goltz.

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

Instructions:

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.

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

Special InstructionsINFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of fresh Parsley and other herbs (including Fresh basil, cilantro, dill, mint, oregano, rosemary, sage and thyme). These insects can curl up and stick to the leaf once they come in contact with water.

Please note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

>Notes: Please see "Special inspections" below for instruction on how to check fresh parsley for insect infestation. However if you use the dried parsley (instead of fresh) seasoning, you can avoid the need for insect inspection.