Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 Pumpkin Ravioli Soup 1 medium onion, chopped 1 garlic clove, minced 1 tbs olive oil 4 cups vegetable broth 1 can (16 oz) solid pack pumpkin (2 cups) 2 tsp sugar 1/4 tsp dried thyme 1/4 tsp salt 1/8 tsp ground sage 1 cup lowfat milk or unsweetened soy milk 1 package (9 oz) cheese or spinach ravioli Saute oinion and garlic in a little oil until soft. Then add everything to the crockpot but the milk and ravioli, cook on low for about 3 hrs. Just before you serve cook up ravioli and add to the soup with milk, let cook for a few minutes to heat and blend flavors and then serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 I always have canned pumpkin on hand. This really sounds good. Thanks for sharing. Donna , Tierso Mar <tierso_mar wrote: > > Pumpkin Ravioli Soup > > 1 medium onion, chopped > 1 garlic clove, minced > 1 tbs olive oil > 4 cups vegetable broth > 1 can (16 oz) solid pack pumpkin (2 cups) > 2 tsp sugar > 1/4 tsp dried thyme > 1/4 tsp salt > 1/8 tsp ground sage > 1 cup lowfat milk or unsweetened soy milk > 1 package (9 oz) cheese or spinach ravioli > > > > Saute oinion and garlic in a little oil until soft. Then add everything to the crockpot but the milk and ravioli, cook on low for about 3 hrs. Just before you serve cook up ravioli and add to the soup with milk, let cook for a few minutes to heat and blend flavors and then serve. > > > > > > Quote Link to comment Share on other sites More sharing options...
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