Title: Pumpkin Ravioli Soup
Categories: Soup
Yield: 6 Servings

1	c	Chopped onion
2		Cloves garlic; minced
		Vegetable cooking spray
1	ts	Fresh sage; chopped
1	ts	Fresh thyme; chopped
2	cn	(13 3/4 oz.) fat free chicken broth --+ water to make 4 cups
1	cn	(16 oz.) solid pack pumpkin
		Salt; to taste
1	pk	(9 oz.) cheese ravioli
		Cinnamon
		Fresh thyme sprigs

Spray a nonstick skillet with vegetable cooking spray; saute onion and garlic over medium-low heat until onion is softened but not brown. Stir in herbs. Add chicken and broth and pumpkin; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes.

Cook ravioli according to package directions, 3-5 minutes. Drain and divide among 6 soup bowls. Ladle hot soup over ravioli. Sprinkle with cinnamon, garnish with thyme sprigs. Makes 6 servings.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Low Fat * No Fat

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