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Pumpkin Soup Recipe
1 medium onion, chopped
1 garlic clove, minced
1 tbs olive oil
2 cans (14 oz or thereabouts) chicken 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 lowfat milk
1 package (9 oz) ravioli
Saute onion and garlic in olive oil about 5 minutes. Stir in broth, pumpkin, sugar, and spices. Bring to a boil, then reduce heat and simmer for 15 minutes. Meanwhile, cook the ravioli per package directions,
then drain. Stir milk into pumpkin mixture. Heat through. Add drained ravioli. Simmer one minute. Serve.
To make this in the crockpot--I threw ALL the ingredients except the milk and ravioli directly into the crockpot. I did not bother to saute anything ahead of time. I was cooking it in a Dazey crockpot, and
had it on a fairly low temperature setting for about 3 hours. When you're about ready to serve it, stir in the milk and add the ravioli, and voila you have pumpkin soup.
I also made a mistake once and forgot to add the milk. So instead of soup we had a lovely, thick pumpkin sauce on pasta, which we liked better than soup and so we will make it this way from now on! Also,
I often make tons more ravioli than the recipe calls for. I have also used tortellini.
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