Pumpkin Ravioli Soup Recipe (

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.

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.