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Pumpkin Ravioli Soup Recipe
(I usually double the recipe so we can have it two nights in a row.)
1 medium onion, chopped
1 garlic clove, minced
1 Tbs olive oil
2 cans (13 3/4 oz each) vegetable broth
1 can (16 oz) solid-pack pumpkin
2 tsp sugar
1/4 tsp dried thyme
1/4 tsp salt
1/8 tsp ground sage
1 cup milk (nonfat or lowfat)
1 package (9 oz) any flavor you like of ravioli; I've used spinach/cheese with success (thawed if frozen)*
Note: I never pay attention to whether it's 9 oz or not, I just put in as much as I like; I've also used tortellini.
In large saucepan, saute onion and garlic in olive oil til onion is soft. Stir in broth, pumpkin, sugar, thyme, salt, and sage. Bring to a boil. Then reduce heat and simmer 15 minutes. Meanwhile, cook ravioli as package directs; drain. Stir milk into pumpkin mixture and heat through. Then add drained ravioli and simmer 1 minute. Serve with salad and thick crusty bread, if you like.
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